U.S. patent application number 11/913260 was filed with the patent office on 2009-09-03 for compressible gum based delivery systems for the release of ingredients.
This patent application is currently assigned to Cadbury Adams USA LLC. Invention is credited to Navroz Boghani, Petros Gebreselassie.
Application Number | 20090220642 11/913260 |
Document ID | / |
Family ID | 41046480 |
Filed Date | 2009-09-03 |
United States Patent
Application |
20090220642 |
Kind Code |
A1 |
Boghani; Navroz ; et
al. |
September 3, 2009 |
Compressible gum based delivery systems for the release of
ingredients
Abstract
A compressible chewing gum is formulated to include a delivery
system providing modified release of at least one ingredient. The
delivery system can be altered to provide the desired release.
Inventors: |
Boghani; Navroz; (Flanders,
NJ) ; Gebreselassie; Petros; (Piscataway,
NJ) |
Correspondence
Address: |
OBLON, SPIVAK, MCCLELLAND MAIER & NEUSTADT, P.C.
1940 DUKE STREET
ALEXANDRIA
VA
22314
US
|
Assignee: |
Cadbury Adams USA LLC
Parsippany
NJ
|
Family ID: |
41046480 |
Appl. No.: |
11/913260 |
Filed: |
May 22, 2006 |
PCT Filed: |
May 22, 2006 |
PCT NO: |
PCT/US06/19761 |
371 Date: |
May 8, 2008 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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11135149 |
May 23, 2005 |
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11913260 |
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11135153 |
May 23, 2005 |
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11135149 |
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PCT/US04/37185 |
Nov 22, 2004 |
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11135153 |
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11083968 |
Mar 21, 2005 |
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PCT/US04/37185 |
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10719298 |
Nov 21, 2003 |
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PCT/US04/37185 |
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10719298 |
Nov 21, 2003 |
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11083968 |
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11134367 |
May 23, 2005 |
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PCT/US06/19761 |
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10719298 |
Nov 21, 2003 |
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11134367 |
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11134370 |
May 23, 2005 |
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PCT/US06/19761 |
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11134356 |
May 23, 2005 |
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11134370 |
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11134371 |
May 23, 2005 |
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11134356 |
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11134480 |
May 23, 2005 |
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11134371 |
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11134369 |
May 23, 2005 |
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11134480 |
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11134365 |
May 23, 2005 |
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11134369 |
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11134364 |
May 23, 2005 |
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11134365 |
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60683634 |
May 23, 2005 |
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60734680 |
Nov 8, 2005 |
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Current U.S.
Class: |
426/5 |
Current CPC
Class: |
A23G 4/20 20130101; A23V
2002/00 20130101; A23L 27/80 20160801; A23G 4/066 20130101; A23L
27/74 20160801; A23L 27/72 20160801; A23V 2002/00 20130101; A23V
2200/224 20130101; A23V 2250/264 20130101 |
Class at
Publication: |
426/5 |
International
Class: |
A23G 4/10 20060101
A23G004/10; A23G 4/20 20060101 A23G004/20 |
Claims
1. A chewing gum composition comprising a compressible gum base
composition and a first delivery system, said first delivery system
comprising a first encapsulating material and a first ingredient
encapsulated with said first encapsulating material, wherein said
chewing gum composition provides a perception of the first
ingredient in a consumer of said chewing gum for a longer period of
time than a dough mixed chewing gum containing said delivery
system.
2. The chewing gum composition of claim 1, wherein the first
encapsulating material is present in an amount of about 20% to
about 90% by weight of the delivery system.
3. The chewing gum composition of claim 1, wherein said chewing gum
composition provides an increased intensity of the perception of
the first ingredient in a consumer of said chewing gum compared to
a dough mixed chewing gum containing said delivery system
throughout at least 80% of a chew period.
4. The chewing gum composition of claim 1, wherein said chewing gum
composition provides a substantially equivalent intensity of the
perception of the first ingredient in a consumer of said chewing
gum compared to a dough mixed chewing gum containing said delivery
system throughout at most an initial 20% of a chew period.
5. The chewing gum composition of claim 1, wherein said first
ingredient is a type selected from the group consisting of a
sweetener, a sensate, a functional agent, a flavor, or a food
acid.
6. The chewing gum composition of claim 5, wherein said sweetener
is a high intensity sweetener selected from the group consisting of
neotame, aspartame, sucralose, acesulfame potassium, monatin, and
combinations thereof.
7. The chewing gum composition of claim 5, wherein said sweetener
is a polyol selected from the group consisting of glycerol,
sorbitol, maltitol, maltitol syrup, mannitol, isomalt, erythritol,
xylitol, hydrogenated starch hydrosylates, polyglycitol syrups,
polyglycitol powders, lactitol, and combinations thereof.
8. The chewing gum composition of claim 1, further comprising a
free ingredient that is not encapsulated in said first
encapsulating material.
9. The chewing gum composition of claim 8, wherein said free
ingredient is a type selected from the group consisting of a
sweetener, a sensate, a functional agent, a flavor, or a food
acid.
10. The chewing gum composition of claim 9, wherein said free
ingredient and said first ingredient encapsulated with said first
encapsulating material are identical.
11. The chewing gum composition of claim 9, wherein said free
ingredient and said first ingredient encapsulated with said first
encapsulating material are different.
12. The chewing gum composition of claim 11, wherein said free
ingredient and said first ingredient encapsulated with said first
encapsulating material are of the same type.
13. The chewing gum composition of claim 1, wherein said first
delivery system further comprises an additional ingredient.
14. The chewing gum composition of claim 1, wherein said first
delivery system has a tensile strength of greater than about 6500
psi.
15. The chewing gum composition of claim 1, wherein said first
delivery system has a tensile strength of greater than about 10,000
psi.
16. The chewing gum composition of claim 1, wherein said first
encapsulating material has a hydrophobicity as measured by water
absorption of 0 to 15% by weight.
17. The chewing gum composition of claim 1, wherein said first
encapsulating material has a hydrophobicity as measured by water
absorption of 15 to 50% by weight.
18. The chewing gum composition of claim 1, wherein said first
encapsulating material has a hydrophobicity as measured by water
absorption of 50 to 100% by weight.
19. The chewing gum composition of claim 1, wherein said gum
composition further comprises a sugar.
20. The chewing gum composition of claim 1, wherein said gum
composition further comprises a polyol.
21. The chewing gum composition of claim 1, further comprising a
second delivery system, wherein said second delivery system
comprises a second encapsulating material and a second ingredient
encapsulated with said second encapsulating material.
22. The chewing gum composition of claim 21, wherein said first
ingredient and said second ingredient are identical.
23. The chewing gum composition of claim 21, wherein said first
ingredient and said second ingredient are different.
24. The chewing gum composition of claim 23, wherein said first
ingredient and said second ingredient are an identical type
selected from the group consisting of a sweetener, a sensate, a
functional agent, a flavor, or a food acid.
25. The chewing gum composition of claim 21, wherein said first
encapsulating material and said second encapsulating material are
the same.
26. The chewing gum composition of claim 21, wherein said first
encapsulating material and said second encapsulating material are
different.
27. A chewing gum composition comprising a compressed gum base
composition and a first delivery system, said first delivery system
comprising a first encapsulating material and a first ingredient
encapsulated with said first encapsulating material, wherein said
chewing gum composition provides a perception of the first
ingredient in a consumer of said chewing gum for a longer period of
time than a dough mixed chewing gum containing said delivery
system.
28. The chewing gum composition of claim 27, wherein said chewing
gum composition is in tablet form.
29. A chewing gum tablet comprising: a particulate chewing gum base
component; a free sucralose; a delivery system, said delivery
system comprising sucralose and polyvinyl acetate wherein said
sucralose is encapsulated with said polyvinyl acetate; wherein said
particulate chewing gum base component, said free sucralose, and
said delivery system are pressed into a tablet form; and wherein
said chewing gum tablet provides sweetness perception for a longer
period of time than a dough mixed chewing gum containing said
delivery system.
30. The chewing gum tablet of claim 29, wherein said chewing gum
tablet further comprises a coating layer surrounding said chewing
gum composition.
31. The chewing gum tablet of claim 30, wherein said coating layer
further comprises said delivery system.
32. The chewing gum tablet of claim 30, wherein said coating layer
further comprises a high intensity sweetener.
33. The chewing gum tablet of claim 30, wherein said coating layer
further comprises a sensate.
34. The chewing gum tablet of claim 29, wherein said chewing gum
tablet provides an increased intensity of the perception of the
first ingredient in a consumer of said chewing gum compared to a
dough mixed chewing gum containing said delivery system throughout
at least 80% of a chew period.
35. The chewing gum tablet of claim 29 wherein said chewing gum
tablet provides a substantially equivalent intensity of the
perception of the first ingredient in a consumer of said chewing
gum compared to a dough mixed chewing gum containing said delivery
system throughout at most an initial 20% of a chew period.
Description
FIELD
[0001] The present invention is generally directed to compressible
chewing gum and to delivery systems for such chewing gums.
BACKGROUND
[0002] Chewing gum can be formed by conventional processes
involving dough mixing with rolling and scoring or by alternative
processes such as depositing a liquid mixture or directly
compressing a compressible mixture. Such compressible chewing gums
can be formed into many different shapes and thus can offer
manufacturing flexibility and finished product variety. However,
compressible chewing gums offer limited duration sensory
characteristics such as sweetness and flavor intensity. Therefore,
it would be desirable to have a compressible chewing gum with
prolonged sensory characteristics.
SUMMARY
[0003] Compressible chewing gum compositions containing delivery
systems are disclosed herein. In some embodiments, a delivery
system for use in a compressible chewing gum composition may
include one or more ingredients (e.g., flavors, flavor
potentiators, acids, mouth moisteners, colors, cooling agents,
warming agents, sensates, actives, vitamins or other
micronutrients, high intensity sweeteners, emulsifiers or
surfactants, taste masking agents, dental care actives, breath
freshening actives, minerals, cooling potentiators, warming
potentiators, sweetness potentiators, throat soothing agents, mouth
moistening agents, remineralization agents, demineralization
agents, antibacterial agents, antimicrobial agents, anticalculus
agents, bitterness masking agents) that are partially or completely
encapsulated with an encapsulating material (e.g., water insoluble
polymer or co-polymer).
[0004] In some embodiments, a delivery system or a compressible
chewing gum that includes the delivery system as a component may
include one or more ingredients, amounts of one or more
ingredients, or ratios of two or more ingredients, etc., such that
the release rate or release profile of one or more of these
ingredients, or another ingredient in the delivery system or
compressible chewing gum, is managed during consumption or other
use of the delivery system or compressible chewing gum.
[0005] As used herein, the term "delivery system" includes an
encapsulating material and at least one ingredient encapsulated
with the encapsulating material. In some embodiments, a delivery
system may include multiple ingredients, multiples layers or levels
of encapsulation, and/or one or more other additives. A delivery
system may be an ingredient or component in a compressible chewing
gum composition. In some embodiments, the one or more ingredients
and an encapsulating material in the delivery system may form a
matrix. In some embodiments, the encapsulating material may
completely coat or cover the one or more ingredients or form a
partial or complete shell, cover, or coating around the one or more
ingredients.
[0006] In some embodiments, a chewing gum composition may include a
compressible gum base composition and a delivery system in
particulate form that includes an encapsulating material and an
ingredient encapsulated with the encapsulating material.
[0007] In some embodiments, a chewing gum composition may include
one or more delivery systems. Each delivery system may include the
same or different ingredients, the same or different encapsulating
materials, and/or the same or different characteristics (e.g.,
tensile strength, water solubility, ratio of ingredient to
encapsulating material, ratio of different polymers used to
encapsulate one or more ingredients, hydrophobicity of one or more
polymers used to encapsulate one or more ingredients,
hydrophobicity of the delivery system, coating on the delivery
system, coating on an ingredient prior to the ingredient being
encapsulated, average particle size). One or more of these
characteristics may be used to define or characterize the release
profile for one or more ingredients when the one or more
ingredients are included in a compressible chewing gum composition.
In addition, in some embodiments, a compressible chewing gum
composition may include multiple delivery systems, each of which
includes the same or similar ingredients encapsulated in a
different way and/or with a different encapsulating material. In
some embodiments, the compressible chewing gum composition also
might include free (i.e., unencapsulated) amounts of one or more
ingredients. The free ingredient(s) may be one or more of the same
ingredients present in a delivery system that also is used in the
compressible chewing gum composition.
[0008] As used herein, the term "tensile strength" includes the
maximum stress a material subjected to a stretching load can
withstand without tearing. A standard method for measuring tensile
strength of a given substance is defined by the American Society of
Testing Materials in method number ASTM-D638.
[0009] As used herein, the term "encapsulating material" includes
any one or more water insoluble polymers, co-polymers, or other
materials capable of forming a coating, shell, or film as a
protective barrier or layer around one or more ingredients and/or
capable of forming a matrix with the one or more ingredients. In
some embodiments, the encapsulating material may completely
surround, coat, cover, or enclose an ingredient. In other
embodiments, the encapsulating material may only partially
surround, coat, cover, or enclose an ingredient.
[0010] As used herein the transitional term "comprising," (also
"comprises," etc.) which is synonymous with "including,"
"containing," or "characterized by," is inclusive or open-ended and
does not exclude additional, unrecited elements or method steps,
regardless of its use in the preamble or the body of a claim.
[0011] As used herein, the terms "bubble gum" and "chewing gum" are
used interchangeably and are both meant to include any gum
compositions.
[0012] In some embodiments, a delivery system for use in a
compressible chewing gum composition may include an encapsulating
material; and a first ingredient encapsulated with the
encapsulating material. The delivery system optionally also may
include a tensile strength modifying agent and/or a second
ingredient encapsulated with the same encapsulating material. In
some embodiments, the first ingredient or second ingredient may be
an active, flavor, flavor potentiator, acids, mouth moisteners,
effervescing system, color, cooling agent, warming agent, sensate,
appetite suppressors, vitamin or other micronutrient, high
intensity sweetener, emulsifier, taste masking agent, bitterness
suppressing agent, dental care agent, throat care agent, breath
freshening agent, etc. The delivery system may be part of or an
ingredient in a compressible chewing gum composition.
[0013] In some embodiments, a compressible chewing gum composition
may include a first delivery system and a second delivery system
including a first ingredient encapsulated with a first
encapsulating material and the second delivery system including a
second ingredient encapsulated with a second encapsulating
material. The delivery systems may include the same or different
ingredients and/or encapsulating materials. In some embodiments,
one or both of the delivery systems may include one or more tensile
strength modifying agents and/or have a tensile strength of at
least 6500 psi or some other minimal tensile strength (e.g. 10,000;
20,000; 30,000; etc.). In some embodiments, one or both of the
delivery systems may have a particular average particle size (e.g.,
less than about 710 microns, or less than about 420 microns). In
some embodiments, one or both of the delivery systems may include
an encapsulating material having a particular hydrophobicity as
measured by water absorption (e.g., 0-15%, 15-50%, or 50-100% by
weight).
[0014] In some embodiments, a compressible chewing gum composition
may include a particulate gum base and a tableting powder. In some
embodiments, a compressible chewing gum composition may include a
granulated dough mixed chewing gum composition.
[0015] In some embodiments, a compressible chewing gum composition
may be in particulate form or may be pressed into tablet form. In
some embodiments, the pressed tablet form may include an outer
coating layer.
[0016] In some embodiments, a chewing gum tablet may include a
particulate chewing gum base component and a delivery system
component comprising an encapsulating material and a first
ingredient encapsulated with said encapsulating material wherein
the components are pressed into a tablet form.
[0017] In some embodiments, a particulate chewing gum may include a
particulate chewing gum base component, a free high intensity
sweetener, and a delivery system component comprising an
encapsulating material and an ingredient encapsulated with the
encapsulating material.
[0018] In some embodiments, a particulate chewing gum may include a
particulate chewing gum base component and a delivery system
component comprising an encapsulating material and an ingredient
encapsulated with the encapsulating material.
[0019] In some embodiments, a particulate chewing gum may include a
particulate chewing gum base component and a delivery system
component comprising sucralose and polyvinyl acetate wherein the
sucralose is encapsulated with the polyvinyl acetate.
[0020] In other embodiments, a particulate chewing gum may include
a particulate chewing gum base component, free sucralose, and a
delivery system component comprising sucralose and polyvinyl
acetate wherein the sucralose is encapsulated with the polyvinyl
acetate.
[0021] In some embodiments, a particulate chewing gum may include a
particulate chewing gum base component, a free high intensity
sweetener, and a delivery system component comprising an
encapsulating material and a high intensity sweetener encapsulated
with the encapsulating material.
[0022] In some embodiments, a particulate chewing gum may include a
particulate chewing gum base component, a free first high intensity
sweetener, and a delivery system component comprising an
encapsulating material and a second high intensity sweetener
encapsulated with the encapsulating material. In some embodiments,
the free first intensity sweetener and the second high intensity
sweetener can be the same while in other embodiments, the free
first high intensity sweetener and the second high intensity
sweetener are not the same.
[0023] In some embodiments, a chewing gum tablet may include a
particulate chewing gum base component, a high intensity sweetener,
and a delivery system including a high intensity sweetener.
[0024] In some embodiments, a chewing gum tablet may include a
particulate chewing gum base component and a delivery system
including a high intensity sweetener.
[0025] In some embodiments, a method of making a chewing gum may
include mixing a compressible gum base composition with a delivery
system comprising an encapsulating material and a first ingredient
encapsulated with the encapsulating material and compressing the
mixture. In some embodiments, the method of making the compressible
gum base composition may include combining a particulate chewing
gum base and a tableting powder. In some embodiments, the method of
making the compressible gum base composition may include
granulating a dough mixed chewing gum composition.
[0026] In some embodiments, a method for modifying a release
profile of an ingredient in a delivery system, the delivery system
being included in a compressible chewing gum composition, may
include determining a first release profile for the ingredient;
determining a desired change in release profile for the ingredient
based on the first release profile; and modifying tensile strength
of the delivery system based on the desired change in release
profile for the ingredient. In some embodiments, the delivery
system may include an encapsulating material with the ingredient
being encapsulated with the encapsulating material. In some
embodiments, the method may include one or more of the following:
modifying hydrophobicity of the encapsulating material based on the
desired change in release profile; modifying components of the
encapsulating material to obtain a desired hydrophobicity of the
encapsulating material; modifying a ratio of the ingredient to the
encapsulating material based on the desired change in release
profile; modifying an amount of the delivery system in the
compressible chewing gum composition based on the desired change in
release profile; modifying an unencapsulated amount of the
ingredient in the compressible chewing gum composition based on the
desired change in release profile; modifying average particle size
of the delivery system in the compressible chewing gum composition
based on the desired change in release profile; modifying maximum
particle size of the delivery system in the compressible chewing
gum composition based on the desired change in release profile;
modifying average particle size of the ingredient based on the
desired change in release profile; modifying maximum particle size
of the ingredient based on the desired change in release
profile.
[0027] In some embodiments, a method encapsulating an ingredient
with an encapsulating material (or otherwise selecting the
encapsulating material for the ingredient) may include determining
a desired release profile for an ingredient in a compressible
chewing gum composition; selecting an encapsulating material such
that hydrophobicity of the encapsulating material and a tensile
strength of a delivery system that will provide the desired release
profile for the ingredient in the compressible chewing gum
composition, wherein the delivery system includes the ingredient
encapsulated with the encapsulating material; and encapsulating the
ingredient with the encapsulating material.
[0028] In some embodiments, a method for modifying a release
profile of an ingredient in a delivery system (the delivery system
being included in a compressible chewing gum composition) or in a
compressible chewing gum composition, may include determining a
first release profile for the ingredient in the compressible
chewing gum composition; determining a desired change in release
profile for the ingredient based on the first release profile; and
modifying at least one characteristic of the delivery system based
on the desired change in release profile for the ingredient. In
some embodiments, the characteristic of the delivery system may
include one or more of the following: hydrophobicity of an
encapsulating material used to encapsulate the ingredient;
molecular weight of an encapsulating material used to encapsulate
the ingredient; amount or other availability of a tensile strength
modifying agent in the delivery system; amount of other
availability of an emulsifier/surfactant in the delivery system
(which may impact the release profile of an ingredient in the
compressible chewing gum composition but not in the delivery
system); ratio of an amount of the ingredient to an amount of an
encapsulating material used to encapsulate the ingredient, average
particle size of the delivery system; minimum or maximum particle
size of the delivery system; average particle size of the
ingredient; or minimum or maximum particle size of the
ingredient.
[0029] In some embodiments, a method for modifying a release
profile of an ingredient in a delivery system, the delivery system
being included in a compressible chewing gum composition, may
include determining an actual release profile for the ingredient in
the compressible chewing gum composition; determining a desired
change in release profile for the ingredient based on the actual
release profile; and modifying at least one characteristic of the
delivery system based on the desired change in release profile for
the ingredient. In some embodiments, the delivery system may
include the ingredient being encapsulated with an encapsulating
material and modifying at least one characteristic of the delivery
system may include one or more of the following: modifying tensile
strength of the delivery system; modifying distribution of particle
size of the delivery system; adding a fixative to the delivery
system; modifying the encapsulating material to alter its
hydrophobicity; modifying hydrophobicity of the encapsulating
material; modifying a coating applied to the delivery system;
modifying a coating applied to the ingredient before being
encapsulated with the encapsulating material; modifying
availability of a tensile strength modifying agent in the delivery
system; modifying availability of an emulsifier in the delivery
system; modifying availability of another ingredient in the
delivery system; modifying ratio of the ingredient to the
encapsulating material in the delivery system; modifying average
particle size of the ingredient; modifying maximum particle size of
the ingredient; modifying distribution of particle size of the
delivery system; adding another layer of encapsulation to the
delivery system; adding a hydrophilic coating to the delivery
system; modifying minimum particle size of the delivery system;
modifying average particle size of the delivery system; and
modifying maximum particle size of the delivery system.
[0030] In some embodiments, a method for method for modifying a
release profile of an ingredient in a delivery system, the delivery
system being included in a compressible chewing gum composition,
may include determining an actual release profile for the
ingredient in the compressible chewing gum composition; determining
a desired change in release profile for the ingredient based on the
actual release profile; and modifying at least one characteristic
of the compressible chewing gum composition based on the desired
change in release profile for the ingredient.
[0031] In some embodiments, the delivery system may include the
ingredient being encapsulated with an encapsulating material and
modifying at least one characteristic of the compressible chewing
gum composition may include one or more of the following: modifying
tensile strength of the delivery system; modifying distribution of
particle size of the delivery system; adding a fixative to the
delivery system; modifying the encapsulating material to alter its
hydrophobicity; modifying hydrophobicity of the encapsulating
material; modifying availability of an emulsifier in the
compressible chewing gum composition; modifying a coating applied
to the delivery system; modifying a coating applied to the
ingredient before being encapsulated with the encapsulating
material; modifying availability of an unencapsulated amount of the
ingredient in the compressible chewing gum composition; modifying
availability of another ingredient in the compressible chewing gum
composition; modifying availability of a tensile strength modifying
agent in the delivery system; modifying availability of an
emulsifier in the delivery system; modifying availability of
another ingredient in the delivery system; modifying ratio of the
ingredient to the encapsulating material in the delivery system;
modifying average particle size of the ingredient; modifying
maximum particle size of the ingredient; modifying distribution of
particle size of the delivery system; adding another layer of
encapsulation to the delivery system; adding a hydrophilic coating
to the delivery system; modifying minimum particle size of the
delivery system; modifying average particle size of the delivery
system; and modifying maximum particle size of the delivery
system.
[0032] In some embodiments, a method for modifying a release
profile of an ingredient encapsulated with an encapsulating
material in a delivery system, the delivery system being included
in a compressible chewing gum composition, may include determining
a first release profile for the ingredient; determining a desired
change in release profile for the ingredient based on the first
release profile; and modifying hydrophobicity the encapsulating
material based on the desired change in release profile for the
ingredient.
[0033] In some embodiments, a method for modifying a release
profile of an ingredient encapsulated with an encapsulating
material in a delivery system, the delivery system being included
in a compressible chewing gum composition, may include determining
a first release profile for the ingredient; determining a desired
change in release profile for the ingredient based on the first
release profile; and modifying ratio of the ingredient to the
encapsulating material in the delivery system based on the desired
change in release profile for the ingredient.
[0034] In some embodiments, a method for modifying a release
profile of an ingredient encapsulated with an encapsulating
material in a delivery system, the delivery system being included
in a compressible chewing gum composition, may include determining
a first release profile for the ingredient; determining a desired
change in release profile for the ingredient based on the first
release profile; and modifying average particle size of the
delivery system in the compressible chewing gum composition based
on the desired change in release profile.
[0035] In some embodiments, a method for managing a release profile
of an ingredient in a delivery system, the delivery system being
included in a compressible chewing gum composition, may include
selecting a desired release profile of the ingredient; and
selecting a tensile strength of the delivery system based on the
desired release profile.
[0036] In some embodiments, a method for managing a release profile
of an ingredient in a delivery system, the delivery system
including the ingredient encapsulated with an encapsulating
material and being included in a compressible chewing gum
composition, may include selecting a desired release profile of the
ingredient; and selecting a hydrophobicity of the encapsulating
material based on the desired release profile.
[0037] In some embodiments, a method for managing a release profile
of an ingredient in a delivery system, the delivery system
including the ingredient encapsulated with an encapsulating
material and being included in a compressible chewing gum
composition, may include selecting a desired release profile of the
ingredient; and selecting a ratio of the ingredient to the
encapsulating material in the delivery system based on the desired
release profile for the ingredient.
[0038] In some embodiments, a method for managing a release profile
of an ingredient in a delivery system, the delivery system
including the ingredient encapsulated with an encapsulating
material and being included in a compressible chewing gum
composition, may include selecting a desired release profile of the
ingredient; and selecting a minimum, maximum, and/or average
particle size of the delivery system in the compressible chewing
gum composition based on the desired release profile.
[0039] In some embodiments, a method for managing a release profile
of an ingredient in a delivery system, the delivery system
including the ingredient encapsulated with an encapsulating
material and being included in a compressible chewing gum
composition, may include selecting a desired release profile of the
ingredient; and selecting a distribution in the particle size of
the delivery system in the compressible chewing gum composition
based on the desired release profile.
[0040] In some embodiments, a method for managing a release profile
of an ingredient in a delivery system, the delivery system
including the ingredient encapsulated with an encapsulating
material and being included in a compressible chewing gum
composition, may include two or more of the following: selecting a
desired release profile of the ingredient; selecting a ratio of the
ingredient to the encapsulating material based on the desired
release profile; selecting an tensile strength for the delivery
system in the compressible chewing gum composition based on the
desired release profile; selecting a hydrophobicity for the
encapsulating material based on the desired release profile; and
selecting an average particle size of the delivery system in the
compressible chewing gum composition based on the desired release
profile.
[0041] In some embodiments, a method for managing a release profile
of an ingredient in a delivery system, the delivery system
including the ingredient encapsulated with an encapsulating
material and being included in a compressible chewing gum
composition, may include selecting a desired release profile of the
ingredient; and selecting a coating for the delivery system based
on the desired release profile.
[0042] In some embodiments, a method for managing a release profile
of an ingredient in a delivery system, the delivery system
including the ingredient encapsulated with an encapsulating
material and being included in a compressible chewing gum
composition, may include selecting a desired release profile of the
ingredient; and selecting a coating for the ingredient based on the
desired release profile.
[0043] In some embodiments, a method for managing a release profile
of an ingredient in a delivery system, the delivery system
including the ingredient encapsulated with an encapsulating
material and being included in a compressible chewing gum
composition, may include selecting at least one of the following:
tensile strength of the delivery system; distribution of particle
size of the delivery system; a fixative for the delivery system;
hydrophobicity of the encapsulating material; availability of a
tensile strength modifying agent in the delivery system;
availability of an emulsifier in the delivery system; ratio of the
ingredient to the encapsulating material in the delivery system;
average particle size of the ingredient; maximum particle size of
the ingredient; a coating for the ingredient; a coating for the
delivery system; another layer of encapsulation to be added to the
delivery system; a hydrophilic coating to be added to the delivery
system; minimum particle size of the delivery system; average
particle size of the delivery system; and maximum particle size of
the delivery system; and then making the delivery system. In some
embodiments, the method also may include making a compressible
chewing gum composition that includes the delivery system.
BRIEF DESCRIPTION OF THE DRAWINGS
[0044] FIG. 1 is a bar graph depicting sweetness intensity over
time for four different gum compositions.
DETAILED DESCRIPTION
[0045] In some embodiments, compressible chewing gum products with
prolonged sensory characteristics result from the addition of
ingredients such as high intensity sweeteners that have been
modified such that their release from the chewing gum is delayed
providing the perception of longer lasting sweetness. In some
embodiments, the ingredients are modified by encapsulation
techniques. When these ingredients are modified to alter their
release from the chewing gum, they are known as modified release
ingredients. It has been found that when modified release
ingredients are added to delivery systems and/or compressible
chewing gum mixtures, the resultant chewing gums can exhibit longer
duration sensory characteristics than compressible chewing gums
without modified release ingredients. A further and more unexpected
finding is that compressible chewing gums in particulate form
combined with modified release ingredients in particulate form can
exhibit longer duration sensory characteristics than chewing gums
with modified release ingredients made by conventional dough mixing
gum processing. Without wishing to bound to any one theory as to
why these results have been observed, the lower processing
temperatures encountered in forming chewing gum tablets could
account for less degradation of the modified release ingredients
and thus possibly explain the longer duration sensory
characteristics.
[0046] In some embodiments, the chewing gum composition provides an
increased intensity of the perception of the first ingredient in a
consumer of the chewing gum compared to a dough mixed chewing gum
containing the delivery system throughout at least 50% of a chew
period, preferably at least 70% of a chew period, most preferably
at least 80% of a chew period. Furthermore, in some embodiments,
the chewing gum composition provides a substantially equivalent
intensity of the perception of the first ingredient in a consumer
of the chewing gum compared to a dough mixed chewing gum containing
the delivery system throughout at most an initial 5% of the chew
period, preferably at most an initial 10% of the chew period, most
preferably at most an initial 20% of a chew period.
[0047] In some embodiments, an ingredient's release is modified
such that when a consumer chews the chewing gum, they may
experience an increase in the duration of flavor or sweetness
perception and/or the ingredient is released or otherwise made
available over a longer period of time. This increase in flavor
and/or sweetness perception is particularly relevant for
compressible chewing gums due to their tendency to crumble upon
chewing initiation. Because the compressed product can be a
particulate system held together due to the pressure exerted on the
particles during tablet pressing, the chew texture profile of
compressible chewing gums can typically involve an initial crumbly
stage when the consumer bites into the compressed product and the
particles separate from each other. As saliva solubilizes one or
more of the ingredients, the profile can then change to mimic dough
mixed chewing gums as mastication continues. During the initial
crumbly stage, many hydrophilic and water soluble ingredients such
as spray dried flavors and sweeteners can be rapidly released,
dissolved, perceived, and consumed. This chew texture profile can
help explain why compressible chewing gums can have initial high
intensities for flavor and sweetness but can lack flavor and
sweetness perception duration.
[0048] Additionally, if early and extended release of the
ingredient is desired, the compressible chewing gum composition may
include ingredients without modified release (sometimes referred to
as "free" ingredients), as well as ingredients with modified
release. In some embodiments, a free ingredient may be used to
deliver an initial amount or "hit" of an ingredient (e.g., flavor,
cooling agent) or an initial sensation or benefit caused by the
ingredient (e.g., flavor, nasal action, cooling, warming, tingling,
saliva generation, breath freshening, teeth whitening, throat
soothing, mouth moistening, etc.). In some embodiments, the same
ingredient can be provided with modified release characteristics to
provide an additional or delayed amount of the same sensation or
benefit. By using both the free ingredient and the ingredient with
modified release characteristics, the sensation or benefit due to
the ingredient may be provided over a longer period of time and/or
perception of the sensation or benefit by a consumer may be
improved. Also, in some embodiments the initial amount or "hit" of
the ingredient may predispose or precondition the consumers' mouth
or perception of the compressible chewing gum composition.
[0049] As another example, in some embodiments it may be desirable
to provide a sustained release of an ingredient in a compressible
chewing gum composition over time. To accomplish sustained release,
the ingredient may be modified to allow for a lower concentration
of the ingredient to be released over a longer period of time
versus the release of a higher concentration of the ingredient over
a shorter period of time. A sustained release of an ingredient may
be advantageous in situations when the ingredient has a bitter or
other bad taste at the higher concentrations. A sustained release
of an ingredient also may be advantageous when release of the
ingredient in higher concentrations over a shorter period of time
may result in a lesser amount of the ingredient being optimally
delivered to the consumer. For example, for a tooth whitening or
breath freshening ingredient, providing too much of the ingredient
too fast may result in a consumer swallowing a significant portion
of the ingredient before the ingredient has had a chance to
interact with the consumer's teeth, mucous membranes, and/or dental
work, thereby wasting the ingredient or at least reducing the
benefit of having the ingredient in the compressible chewing gum
composition.
[0050] There are many types of ingredients for which managed
release of the ingredients from a compressible chewing gum
composition may be desired. In addition, there are many groups of
two or more ingredients for which managed release of the group of
ingredients from a compressible chewing gum composition may be
desired.
[0051] Types of ingredients for which managed release from a
compressible chewing gum composition may be desired, include, but
are not limited to sweeteners, sensates, functional agents,
flavors, or food acids. Functional agents include ingredients that
perform a function in the compressible chewing gum composition.
Examples of functional agents include, but are not limited to, an
active ingredient, an appetite suppressor, a breath freshener, a
dental care ingredient, a micronutrient, a mouth moistening
ingredient, a throat care ingredient, a color ingredient, and an
emulsifier. Examples of sensates include, but are not limited to, a
warming agent, a cooling agent, a tingling agent, and ingredients
that provide a sensation due to effervescence. Flavors include not
only flavorants, but also, flavor potentiators and bitterness
masking or blocking ingredients. Ingredients may be available in
different forms such as, for example, liquid form, spray-dried
form, or crystalline form. In some embodiments, a delivery system
or compressible chewing gum composition may include the same type
of ingredient in different forms. For example, a compressible
chewing gum may include a liquid flavor and a spray-dried version
of the same flavor.
Modified Release Flavor Ingredients
[0052] In some embodiments, the release profiles of one or more
flavorants can be managed for a compressible chewing gum. In some
embodiments, flavorants may include those flavors known to the
skilled artisan, such as natural and artificial flavors. These
flavorings may be chosen from synthetic flavor oils and flavoring
aromatics and/or oils, oleoresins and extracts derived from plants,
leaves, flowers, fruits, and so forth, and combinations thereof.
Nonlimiting representative flavor oils include spearmint oil,
cinnamon oil, oil of wintergreen (methyl salicylate), peppermint
oil, Japanese mint oil, clove oil, bay oil, anise oil, eucalyptus
oil, thyme oil, cedar leaf oil, oil of nutmeg, allspice, oil of
sage, mace, oil of bitter almonds, and cassia oil. Also useful
flavorings are artificial, natural and synthetic fruit flavors such
as vanilla, and citrus oils including lemon, orange, lime,
grapefruit, yazu, sudachi, and fruit essences including apple,
pear, peach, grape, blueberry, strawberry, raspberry, cherry, plum,
pineapple, apricot, banana, melon, apricot, ume, cherry, raspberry,
blackberry, tropical fruit, mango, mangosteen, pomegranate, papaya
and so forth. Other potential flavors whose release profiles can be
managed include a milk flavor, a butter flavor, a cheese flavor, a
cream flavor, and a yoghurt flavor; a vanilla flavor; tea or coffee
flavors, such as a green tea flavor, a oolong tea flavor, a tea
flavor, a cocoa flavor, a chocolate flavor, and a coffee flavor;
mint flavors, such as a peppermint flavor, a spearmint flavor, and
a Japanese mint flavor; spicy flavors, such as an asafetida flavor,
an ajowan flavor, an anise flavor, an angelica flavor, a fennel
flavor, an allspice flavor, a cinnamon flavor, a camomile flavor, a
mustard flavor, a cardamom flavor, a caraway flavor, a cumin
flavor, a clove flavor, a pepper flavor, a coriander flavor, a
sassafras flavor, a savory flavor, a Zanthoxyli Fructus flavor, a
perilla flavor, a juniper berry flavor, a ginger flavor, a star
anise flavor, a horseradish flavor, a thyme flavor, a tarragon
flavor, a dill flavor, a capsicum flavor, a nutmeg flavor, a basil
flavor, a marjoram flavor, a rosemary flavor, a bayleaf flavor, and
a wasabi (Japanese horseradish) flavor; alcoholic flavors, such as
a wine flavor, a whisky flavor, a brandy flavor, a rum flavor, a
gin flavor, and a liqueur flavor; floral flavors; and vegetable
flavors, such as an onion flavor, a garlic flavor, a cabbage
flavor, a carrot flavor, a celery flavor, mushroom flavor, and a
tomato flavor. These flavoring agents may be used in liquid or
solid form and may be used individually or in admixture. Commonly
used flavors include mints such as peppermint, menthol, spearmint,
artificial vanilla, cinnamon derivatives, and various fruit
flavors, whether employed individually or in admixture. Flavors may
also provide breath freshening properties, particularly the mint
flavors when used in combination with the cooling agents, described
herein below.
[0053] In some embodiments, other flavorings include aldehydes and
esters such as cinnamyl acetate, cinnamaldehyde, citral
diethylacetal, dihydrocarvyl acetate, eugenyl formate,
p-methylamisol, and so forth may be used. Generally any flavoring
or food additive such as those described in Chemicals Used in Food
Processing, publication 1274, pages 63-258, by the National Academy
of Sciences, may be used. This publication is incorporated herein
by reference. These may include natural as well as synthetic
flavors.
[0054] Further examples of aldehyde flavorings include but are not
limited to acetaldehyde (apple), benzaldehyde (cherry, almond),
anisic aldehyde (licorice, anise), cinnamic aldehyde (cinnamon),
citral, i.e., alpha-citral (lemon, lime), neral, i.e., beta-citral
(lemon, lime), decanal (orange, lemon), ethyl vanillin (vanilla,
cream), heliotrope, i.e., piperonal (vanilla, cream), vanillin
(vanilla, cream), alpha-amyl cinnamaldehyde (spicy fruity flavors),
butyraldehyde (butter, cheese), valeraldehyde (butter, cheese),
citronellal (modifies, many types), decanal (citrus fruits),
aldehyde C-8 (citrus fruits), aldehyde C-9 (citrus fruits),
aldehyde C-12 (citrus fruits), 2-ethyl butyraldehyde (berry
fruits), hexenal, i.e., trans-2 (berry fruits), tolyl aldehyde
(cherry, almond), veratraldehyde (vanilla),
2,6-dimethyl-5-heptenal, .e., melonal (melon), 2,6-dimethyloctanal
(green fruit), and 2-dodecenal (citrus, mandarin), cherry, grape,
blueberry, blackberry, strawberry shortcake, and mixtures
thereof.
[0055] In some embodiments, a flavoring agent may be employed in
either liquid form and/or dried form. When employed in the latter
form, suitable drying means such as spray drying the liquid may be
used. Alternatively, the flavoring agent may be absorbed onto water
soluble materials, such as cellulose, starch, sugar, maltodextrin,
gum arabic and so forth or may be encapsulated. In still other
embodiments, the flavoring agent may be adsorbed onto silicas,
zeolites, and the like.
[0056] In some embodiments, the flavoring agents may be used in
many distinct physical forms. Without being limited thereto, such
physical forms include free forms, such as spray dried, powdered,
beaded forms, encapsulated forms, and mixtures thereof.
[0057] Illustrations of the encapsulation of flavors can be found
in examples 8, 57, 7, and 56 provided herein. Typically,
encapsulation of a flavor will result in a delay in the release of
the predominant amount of the flavor during consumption of a
compressible chewing gum composition that includes the encapsulated
flavor (e.g., as part of a delivery system added as an ingredient
to the compressible chewing gum composition). In some embodiments,
the release profile of the ingredient (e.g., the flavor) can be
managed by managing various characteristics of the ingredient,
delivery system containing the ingredient, and/or the compressible
chewing gum composition containing the delivery system and/or how
the delivery system is made. For example, characteristics might
include one or more of the following: tensile strength of the
delivery system, water solubility of the ingredient, water
solubility of the encapsulating material, water solubility of the
delivery system, ratio of ingredient to encapsulating material in
the delivery system, average or maximum particle size of
ingredient, average or maximum particle size of ground delivery
system, the amount of the ingredient or the delivery system in the
compressible chewing gum composition, ratio of different polymers
used to encapsulate one or more ingredients, hydrophobicity of one
or more polymers used to encapsulate one or more ingredients,
hydrophobicity of the delivery system, the type or amount of
coating on the delivery system, the type or amount of coating on an
ingredient prior to the ingredient being encapsulated, etc.
Modified Release Sweetener Ingredients
[0058] The sweeteners involved may be selected from a wide range of
materials including water-soluble sweeteners, water-soluble
artificial sweeteners, water-soluble sweeteners derived from
naturally occurring water-soluble sweeteners, dipeptide based
sweeteners, and protein based sweeteners, including mixtures
thereof. Without being limited to particular sweeteners,
representative categories and examples include:
[0059] (a) water-soluble sweetening agents such as
dihydrochalcones, monellin, steviosides, lo han quo, glycyrrhizin,
dihydroflavenol, and sugar alcohols such as sorbitol, mannitol,
maltitol, xylitol, erythritol, and L-aminodicarboxylic acid
aminoalkenoic acid ester amides, such as those disclosed in U.S.
Pat. No. 4,619,834, which disclosure is incorporated herein by
reference, and mixtures thereof;
[0060] (b) water-soluble artificial sweeteners such as soluble
saccharin salts, i.e., sodium or calcium saccharin salts, cyclamate
salts, the sodium, ammonium or calcium salt of
3,4-dihydro-6-methyl-1,2,3-oxathiazine-4-one-2,2-dioxide, the
potassium salt of
3,4-dihydro-6-methyl-1,2,3-oxathiazine-4-one-2,2-dioxide
(Acesulfame-K), the free acid form of saccharin, and mixtures
thereof;
[0061] (c) dipeptide based sweeteners, such as L-aspartic acid
derived sweeteners, such as L-aspartyl-L-phenylalanine methyl ester
(Aspartame),
N--[N-(3,3-dimethylbutyl)-L-.alpha.-aspartyl]-L-phenylalanine
1-methyl ester (Neotame), and materials described in U.S. Pat. No.
3,492,131,
L-alphaaspartyl-N-(2,2,4,4-tetramethyl-3-thietanyl)-D-alaninamide
hydrate (Alitame), methyl esters of L-aspartyl-L-phenylglycerine
and L-aspartyl-L-2,5-dihydrophenyl-glycine,
L-aspartyl-2,5-dihydro-L-phenylalanine;
L-aspartyl-L-(1-cyclohexen)-alanine, and mixtures thereof,
[0062] (d) water-soluble sweeteners derived from naturally
occurring water-soluble sweeteners, such as chlorinated derivatives
of ordinary sugar (sucrose), e.g., chlorodeoxysugar derivatives
such as derivatives of chlorodeoxysucrose or
chlorodeoxygalactosucrose, known, for example, under the product
designation of Sucralose or Splenda.TM.; examples of
chlorodeoxysucrose and chlorodeoxygalactosucrose derivatives
include but are not limited to: 1-chloro-1'-deoxysucrose;
4-chloro-4-deoxy-alpha-D-galactopyranosyl-alpha-D-fructofuranoside,
or 4-chloro-4-deoxygalactosucrose;
4-chloro-4-deoxy-alpha-D-galactopyranosyl-1-chloro-1-deoxy-beta-D-fructo--
furanoside, or 4,1'-dichloro-4,1'-dideoxygalactosucrose;
1',6'-dichloro1',6'-dideoxysucrose;
4-chloro-4-deoxy-alpha-D-galactopyranosyl-1,6-dichloro-1,6-dideoxy-beta-D-
-fructofuranoside, or
4,1',6'-trichloro-4,1',6'-trideoxygalactosucrose;
4,6-dichloro-4,6-dideoxy-alpha-D-galactopyranosyl-6-chloro-6-deoxy-beta-D-
-fructofuranoside, or
4,6,6'-trichloro-4,6,6'-trideoxygalactosucrose;
6,1',6'-trichloro-6,1',6'-trideoxysucrose;
4,6-dichloro-4,6-dideoxy-alpha-D-galacto-pyranosyl-1,6-dichloro-1,6-dideo-
xy-beta-D-fructofuranoside, or
4,6,1',6'-tetrachloro-4,6,1',6'-tetradeoxygalacto-sucrose; and
4,6,1',6'-tetradeoxy-sucrose, and mixtures thereof;
[0063] (e) protein based sweeteners such as thaumaoccous danielli
(Thaumatin I and II) and talin;
[0064] (f) amino acid based sweeteners; and
[0065] (g) the sweetener monatin
(2-hydroxy-2-(indol-3-ylmethyl)-4-aminoglutaric acid) and its
derivatives.
[0066] The intense sweetening agents may be used in many distinct
physical forms well-known in the art to provide an initial burst of
sweetness and/or a prolonged sensation of sweetness. Without being
limited thereto, such physical forms include free forms, spray
dried forms, powdered forms, beaded forms, encapsulated forms, and
mixtures thereof. In one embodiment, the sweetener is a high
intensity sweetener such as aspartame, sucralose, and acesulfame
potassium (e.g., Ace-K).
[0067] In some embodiments, the sweetener may be a polyol. Polyols
can include, but are not limited to glycerol, sorbitol, malititol,
maltitol syrup, mannitol, isomalt, erythritol, xylitol,
hydrogenated starch hydrolysates, polyglycitol syrups, polyglycitol
powders, lactitol, and combinations thereof.
[0068] The active component (e.g., sweetener), which is part of the
delivery system, may be used in amounts necessary to impart the
desired effect associated with use of the active component (e.g.,
sweetness). In general, an effective amount of intense sweetener
may be utilized to provide the level of sweetness desired, and this
amount may vary with the sweetener selected. The intense sweetener
may be present in amounts from about 0.001% to about 3%, by weight
of the composition, depending upon the sweetener or combination of
sweeteners used. The exact range of amounts for each type of
sweetener may be selected by those skilled in the art.
[0069] Illustrations of the encapsulation of sweeteners can be
found in examples 2, 3, 23, 73, 24, 74, 25A, 25B, 25C, 26, 27, 51,
52, 72, 75A, 75B, 75C, 76, 77, 101, 102, 103, 104, 106 through 119
inclusive, 121, 122, 151, 152, 153, 154, 156 through 169 inclusive
provided herein. Typically, encapsulation of a sweetener will
result in a delay in the release of the predominant amount of the
active during consumption of a compressible chewing gum composition
that includes the encapsulated sweetener (e.g., as part of a
delivery system added as an ingredient to the compressible chewing
gum composition). In some embodiments, the release profile of the
ingredient (e.g., the sweetener) can be managed by managing various
characteristics of the ingredient, delivery system containing the
ingredient, and/or the compressible chewing gum composition
containing the delivery system and/or how the delivery system is
made. For example, characteristics might include one or more of the
following: tensile strength of the delivery system, water
solubility of the ingredient, water solubility of the encapsulating
material, water solubility of the delivery system, ratio of
ingredient to encapsulating material in the delivery system,
average or maximum particle size of ingredient, average or maximum
particle size of ground delivery system, the amount of the
ingredient or the delivery system in the compressible chewing gum
composition, ratio of different polymers used to encapsulate one or
more ingredients, hydrophobicity of one or more polymers used to
encapsulate one or more ingredients, hydrophobicity of the delivery
system, the type or amount of coating on the delivery system, the
type or amount of coating on an ingredient prior to the ingredient
being encapsulated, etc.
Modified Release Sensate Ingredients
[0070] In some embodiments, the release profiles of one or more
sensate compounds can be managed for a compressible gum. Such
sensate compounds can include cooling agents, warming agents,
tingling agents, effervescent agents, and combinations thereof. A
variety of well known cooling agents may be employed. For example,
among the useful cooling agents are included xylitol, erythritol,
menthane, menthone, ketals, menthone ketals, substituted
p-menthanes, acyclic carboxamides, mono menthyl glutarate,
substituted cyclohexanamides, substituted cyclohexane carboxamides,
substituted ureas and sulfonamides, substituted menthanols,
hydroxymethyl and hydroxymethyl derivatives of p-menthane,
2-mercapto-cyclo-decanone, hydroxycarboxylic acids with 2-6 carbon
atoms, cyclohexanamides, menthyl acetate, menthyl salicylate,
N,2,3-trimethyl-2-isopropyl butanamide (WS-23),
N-ethyl-p-menthane-3-carboxamide (WS-3), isopulegol,
3-(1-menthoxy)propane-1,2-diol,
3-(1-menthoxy)-2-methylpropane-1,2-diol, p-menthane-2,3-diol,
p-menthane-3,8-diol,
6-isopropyl-9-methyl-1,4-dioxaspiro[4,5]decane-2-methanol, menthyl
succinate and its alkaline earth metal salts,
trimethylcyclohexanol,
N-ethyl-2-isopropyl-5-methylcyclohexanecarboxamide, Japanese mint
oil, peppermint oil, 3-(1-menthoxy)ethan-1-ol,
3-(1-menthoxy)propan-1-ol, 3-(1-menthoxy)butan-1-ol,
1-menthylacetic acid N-ethylamide, 1-menthyl-4-hydroxypentanoate,
1-menthyl-3-hydroxybutyrate,
N,2,3-trimethyl-2-(1-methylethyl)-butanamide, n-ethyl-t-2-c-6
nonadienamide, N,N-dimethyl menthyl succinamide, substituted
p-menthanes, substituted p-menthane-carboxamides,
2-isopropanyl-5-methylcyclohexanol (from Hisamitsu Pharmaceuticals,
hereinafter "isopregol"); menthone glycerol ketals (FEMA 3807,
tradename FRESCOLAT.RTM. type MGA); 3-1-menthoxypropane-1,2-diol
(from Takasago, FEMA 3784); and menthyl lactate; (from Haarman
& Reimer, FEMA 3748, tradename FRESCOLAT.RTM. type ML), WS-30,
WS-14, Eucalyptus extract (p-Mehtha-3,8-Diol), Menthol (its natural
or synthetic derivatives), Menthol PG carbonate, Menthol EG
carbonate, Menthol glyceryl ether,
N-tertbutyl-p-menthane-3-carboxamide, P-menthane-3-carboxylic acid
glycerol ester, Methyl-2-isopryl-bicyclo (2.2.1),
Heptane-2-carboxamide; and Menthol methyl ether, and menthyl
pyrrolidone carboxylate among others. These and other suitable
cooling agents are further described in the following U.S. patents,
all of which are incorporated in their entirety by reference
hereto: U.S. Pat. Nos. 4,230,688; 4,032,661; 4,459,425; 4,136,163;
5,266,592; 6,627,233.
[0071] In some embodiments, warming components may be selected from
a wide variety of compounds known to provide the sensory signal of
warming to the user. These compounds offer the perceived sensation
of warmth, particularly in the oral cavity, and often enhance the
perception of flavors, sweeteners and other organoleptic
components. In some embodiments, useful warming compounds can
include vanillyl alcohol n-butylether (TK-1000) supplied by
Takasago Perfumary Company Limited, Tokyo, Japan, vanillyl alcohol
n-propylether, vanillyl alcohol isopropylether, vanillyl alcohol
isobutylether, vanillyl alcohol n-aminoether, vanillyl alcohol
isoamyleather, vanillyl alcohol n-hexyleather, vanillyl alcohol
methylether, vanillyl alcohol ethyleather, gingerol, shogaol,
paradol, zingerone, capsaicin, dihydrocapsaicin,
nordihydrocapsaicin, homocapsaicin, homodihydrocapsaicin, ethanol,
isopropyl alcohol, iso-amylalcohol, benzyl alcohol, glycerine, and
combinations thereof.
[0072] The sensation of warming or cooling effects may be prolonged
with the use of a hydrophobic sweetener as described in U.S. Patent
Application Publication 2003/0072842 A1 which is incorporated in
its entirety herein by reference. For example, such hydrophobic
sweeteners include those of the formulae I-XI referenced therein.
Perillartine may also be added as described in U.S. Pat. No.
6,159,509 also incorporated in its entirety herein by
reference.
[0073] In some embodiments, a tingling sensation can be provided.
One such tingling sensation is provided by adding jambu, oleoresin,
or spilanthol to some examples. In some embodiments, alkylamides
extracted from materials such as jambu or sanshool can be included.
Additionally, in some embodiments, a sensation is created due to
effervescence. Such effervescence is created by combining an
alkaline material with an acidic material. In some embodiments, an
alkaline material can include alkali metal carbonates, alkali metal
bicarbonates, alkaline earth metal carbonates, alkaline earth metal
bicarbonates and mixtures thereof. In some embodiments, an acidic
material can include acetic acid, adipic acid, ascorbic acid,
butyric acid, citric acid, formic acid, fumaric acid, glyconic
acid, lactic acid, phosphoric acid, malic acid, oxalic acid,
succinic acid, tartaric acid and combinations thereof. Examples of
"tingling" type sensates can be found in U.S. Pat. No. 6,780,443,
the entire contents of which are incorporated herein by reference
for all purposes.
[0074] Illustrations of the encapsulation of a sensate are found in
examples 12, 61, 62, 14, 63, 13, 103, 109, 110, 111, 120, 153, 159,
160, 161, and 170 provided herein. Typically, encapsulation of the
sensate will result in a delay in the release of the predominant
amount of the active during consumption of a compressible chewing
gum composition that includes the encapsulated sensate (e.g., as
part of a delivery system added as an ingredient to the
compressible chewing gum composition). In some embodiments, the
release profile of the ingredient (e.g., the sensate) can be
managed for a compressible gum by managing various characteristics
of the ingredient, delivery system containing the ingredient,
and/or the compressible chewing gum composition containing the
delivery system and/or how the delivery system is made. For
example, characteristics might include one or more of the
following: tensile strength of the delivery system, water
solubility of the ingredient, water solubility of the encapsulating
material, water solubility of the delivery system, ratio of
ingredient to encapsulating material in the delivery system,
average or maximum particle size of ingredient, average or maximum
particle size of ground delivery system, the amount of the
ingredient or the delivery system in the compressible chewing gum
composition, ratio of different polymers used to encapsulate one or
more ingredients, hydrophobicity of one or more polymers used to
encapsulate one or more ingredients, hydrophobicity of the delivery
system, the type or amount of coating on the delivery system, the
type or amount of coating on an ingredient prior to the ingredient
being encapsulated, etc.
Modified Release Active Ingredients
[0075] In some embodiments, the release profile of one or more
actives can be managed for a compressible gum. Actives generally
refer to those ingredients that are included in a delivery system
and/or compressible chewing gum composition for the desired end
benefit they provide to the user. In some embodiments, actives can
include medicaments, nutrients, nutraceuticals, herbals,
nutritional supplements, pharmaceuticals, drugs, and the like and
combinations thereof.
[0076] Examples of useful drugs include ace-inhibitors, antianginal
drugs, anti-arrhythmias, anti-asthmatics, anti-cholesterolemics,
analgesics, anesthetics, anti-convulsants, anti-depressants,
anti-diabetic agents, anti-diarrhea preparations, antidotes,
anti-histamines, anti-hypertensive drugs, anti-inflammatory agents,
anti-lipid agents, anti-manics, anti-nauseants, anti-stroke agents,
anti-thyroid preparations, anti-tumor drugs, anti-viral agents,
acne drugs, alkaloids, amino acid preparations, anti-tussives,
anti-uricemic drugs, anti-viral drugs, anabolic preparations,
systemic and non-systemic anti-infective agents, anti-neoplastics,
anti-parkinsonian agents, anti-rheumatic agents, appetite
stimulants, biological response modifiers, blood modifiers, bone
metabolism regulators, cardiovascular agents, central nervous
system stimulates, cholinesterase inhibitors, contraceptives,
decongestants, dietary supplements, dopamine receptor agonists,
endometriosis management agents, enzymes, erectile dysfunction
therapies such as sildenafil citrate, which is currently marketed
as Viagra.TM., fertility agents, gastrointestinal agents,
homeopathic remedies, hormones, hypercalcemia and hypocalcemia
management agents, immunomodulators, immunosuppressives, migraine
preparations, motion sickness treatments, muscle relaxants, obesity
management agents, osteoporosis preparations, oxytocics,
parasympatholytics, parasympathomimetics, prostaglandins,
psychotherapeutic agents, respiratory agents, sedatives, smoking
cessation aids such as bromocryptine or nicotine, sympatholytics,
tremor preparations, urinary tract agents, vasodilators, laxatives,
antacids, ion exchange resins, anti-pyretics, appetite
suppressants, expectorants, anti-anxiety agents, anti-ulcer agents,
anti-inflammatory substances, coronary dilators, cerebral dilators,
peripheral vasodilators, psycho-tropics, stimulants,
anti-hypertensive drugs, vasoconstrictors, migraine treatments,
antibiotics, tranquilizers, anti-psychotics, anti-tumor drugs,
anti-coagulants, anti-thrombotic drugs, hypnotics, anti-emetics,
anti-nauseants, anti-convulsants, neuromuscular drugs, hyper- and
hypo-glycemic agents, thyroid and anti-thyroid preparations,
diuretics, anti-spasmodics, terine relaxants, anti-obesity drugs,
erythropoietic drugs, anti-asthmatics, cough suppressants,
mucolytics, DNA and genetic modifying drugs, and combinations
thereof.
[0077] Examples of active ingredients contemplated for use in the
present invention can include antacids, H2-antagonists, and
analgesics. For example, antacid dosages can be prepared using the
ingredients calcium carbonate alone or in combination with
magnesium hydroxide, and/or aluminum hydroxide. Moreover, antacids
can be used in combination with H2-antagonists.
[0078] Analgesics include opiates and opiate derivatives, such as
Oxycontin.TM., ibuprofen, aspirin, acetaminophen, and combinations
thereof that may optionally include caffeine.
[0079] Other drug active ingredients for use in embodiments can
include anti-diarrheals such as Immodium.TM. AD, anti-histamines,
anti-tussives, decongestants, vitamins, and breath fresheners. Also
contemplated for use herein are anxiolytics such as Xanax.TM.;
anti-psychotics such as Clozaril.TM. and Haldol.TM.; non-steroidal
anti-inflammatories (NSAID's) such as ibuprofen, naproxen sodium,
Voltaren.TM. and Lodine.TM., anti-histamines such as Claritin.TM.,
Hismanal.TM., Relafen.TM., and Tavist.TM.; anti-emetics such as
Kytril.TM. and Cesamet.TM.; bronchodilators such as Bentolin.TM.,
Proventil.TM.; anti-depressants such as Prozac.TM., Zoloft.TM., and
Paxil.TM.; anti-migraines such as Imigra.TM., ACE-inhibitors such
as Vasotec.TM., Capoten.TM. and Zestril.TM.; anti-Alzheimer's
agents, such as Nicergoline.TM.; and CaH-antagonists such as
Procardia.TM., Adalat.TM., and Calan.TM..
[0080] The popular H2-antagonists which are contemplated for use in
the present invention include cimetidine, ranitidine hydrochloride,
famotidine, nizatidien, ebrotidine, mifentidine, roxatidine,
pisatidine and aceroxatidine.
[0081] Active antacid ingredients can include, but are not limited
to, the following: aluminum hydroxide, dihydroxyaluminum
aminoacetate, aminoacetic acid, aluminum phosphate,
dihydroxyaluminum sodium carbonate, bicarbonate, bismuth aluminate,
bismuth carbonate, bismuth subcarbonate, bismuth subgallate,
bismuth subnitrate, bismuth subsilysilate, calcium carbonate,
calcium phosphate, citrate ion (acid or salt), amino acetic acid,
hydrate magnesium aluminate sulfate, magaldrate, magnesium
aluminosilicate, magnesium carbonate, magnesium glycinate,
magnesium hydroxide, magnesium oxide, magnesium trisilicate, milk
solids, aluminum mono-ordibasic calcium phosphate, tricalcium
phosphate, potassium bicarbonate, sodium tartrate, sodium
bicarbonate, magnesium aluminosilicates, tartaric acids and
salts.
[0082] A variety of nutritional supplements may also be used as
active ingredients including virtually any vitamin or mineral. For
example, vitamin A, vitamin C, vitamin D, vitamin E, vitamin K,
vitamin B.sub.6, vitamin B.sub.12, thiamine, riboflavin, biotin,
folic acid, niacin, pantothenic acid, sodium, potassium, calcium,
magnesium, phosphorus, sulfur, chlorine, iron, copper, iodine,
zinc, selenium, manganese, choline, chromium, molybdenum, fluorine,
cobalt and combinations thereof, may be used.
[0083] Examples of nutritional supplements that can be used as
active ingredients are set forth in U.S. Patent Application
Publication Nos. 2003/0157213 A1, 2003/0206993 and 2003/0099741 A1
which are incorporated in their entirety herein by reference for
all purposes.
[0084] Various herbals may also be used as active ingredients such
as those with various medicinal or dietary supplement properties.
Herbals are generally aromatic plants or plant parts and or
extracts thereof that can be used medicinally or for flavoring.
Suitable herbals can be used singly or in various mixtures.
Commonly used herbs include Echinacea, Goldenseal, Calendula,
Rosemary, Thyme, Kava Kava, Aloe, Blood Root, Grapefruit Seed
Extract, Black Cohosh, Ginseng, Guarana, Cranberry, Ginko Biloba,
St. John's Wort, Evening Primrose Oil, Yohimbe Bark, Green Tea, Ma
Huang, Maca, Bilberry, Lutein, and combinations thereof.
[0085] Illustrations of the encapsulation of actives can be found
in examples 15, 64, 114, and 164 provided herein. Typically,
encapsulation of the active will result in a delay in the release
of the predominant amount of the active during consumption of a
compressible chewing gum that includes the encapsulated active
(e.g., as part of a delivery system added as an ingredient to the
compressible chewing gum). In some embodiments, the release profile
of the ingredient (e.g., the active) can be managed for a
compressible gum by managing various characteristics of the
ingredient, delivery system containing the ingredient, and/or the
compressible chewing gum containing the delivery system and/or how
the delivery system is made. For example, characteristics might
include one or more of the following: tensile strength of the
delivery system, water solubility of the ingredient, water
solubility of the encapsulating material, water solubility of the
delivery system, ratio of ingredient to encapsulating material in
the delivery system, average or maximum particle size of
ingredient, average or maximum particle size of ground delivery
system, the amount of the ingredient or the delivery system in the
compressible chewing gum, ratio of different polymers used to
encapsulate one or more ingredients, hydrophobicity of one or more
polymers used to encapsulate one or more ingredients,
hydrophobicity of the delivery system, the type or amount of
coating on the delivery system, the type or amount of coating on an
ingredient prior to the ingredient being encapsulated, etc.
Modified Release Effervescing System Ingredients
[0086] In some embodiments, the release profiles of one or more
components of an effervescing system are managed for a compressible
gum. The effervescent system may include one or more edible acids
and one or more edible alkaline materials. The edible acid(s) and
the edible alkaline material(s) may react together to generate
effervescence.
[0087] In some embodiments, the alkaline material(s) may be
selected from, but is not limited to, alkali metal carbonates,
alkali metal bicarbonates, alkaline earth metal carbonates,
alkaline earth metal bicarbonates, and combinations thereof. The
edible acid(s) may be selected from, but is not limited to, citric
acid, phosphoric acid, tartaric acid, malic acid, ascorbic acid,
and combinations thereof. In some embodiments, an effervescing
system may include one or more other ingredients such as, for
example, carbon dioxide, oral care ingredients, flavorants,
etc.
[0088] For examples of use of an effervescing system in a chewing
gum, refer to U.S. Provisional Patent No. 60/618,222 filed Oct. 13,
2004, and entitled "Effervescent Pressed Gum Tablet Compositions,"
the contents of which are incorporated herein by reference for all
purposes. Other examples can be found in U.S. Pat. No. 6,235,318,
the contents of which are incorporated herein by reference for all
purposes.
[0089] Typically, encapsulation of the one or more ingredients in
an effervescing system will result in a delay in the release of the
predominant amount of the one or more ingredients during
consumption of a compressible chewing gum that includes the
encapsulated one or more ingredients (e.g., as part of a delivery
system added as an ingredient to the compressible chewing gum
composition). The release profile of the one or more ingredients
can be managed for a compressible gum by managing various
characteristics of the ingredient, delivery system containing the
ingredient, and/or the compressible chewing gum containing the
delivery system and/or how the delivery system is made. For
example, characteristics might include one or more of the
following: tensile strength of the delivery system, water
solubility of the ingredient, water solubility of the encapsulating
material, water solubility of the delivery system, ratio of
ingredient to encapsulating material in the delivery system,
average or maximum particle size of ingredient, average or maximum
particle size of ground delivery system, the amount of the
ingredient or the delivery system in the compressible chewing gum,
ratio of different polymers used to encapsulate one or more
ingredients, hydrophobicity of one or more polymers used to
encapsulate one or more ingredients, hydrophobicity of the delivery
system, the type or amount of coating on the delivery system, the
type or amount of coating on an ingredient prior to the ingredient
being encapsulated, etc.
Modified Release Appetite Suppressor Ingredients
[0090] In some embodiments, the release profiles of one or more
appetite suppressors are managed for a compressible gum. Appetite
suppressors can be ingredients such as fiber and protein that
function to depress the desire to consume food. Appetite
suppressors can also include benzphetamine, diethylpropion,
mazindol, phendimetrazine, phentermine, hoodia (P57), Olibra,.TM.
ephedra, caffeine and combinations thereof. Appetite suppressors
are also known by the following trade names: Adipex,.TM.
Adipost,.TM. Bontril.TM. PDM, Bontril.TM. Slow Release, Didrex,.TM.
Fastin,.TM. Ionamin,.TM. Mazanor,.TM. Melfiat,.TM. Obenix,.TM.
Phendiet,.TM. Phendiet-105,.TM. Phentercot,.TM. Phentride,.TM.
Plegine,.TM. Prelu-2,.TM. Pro-Fast,.TM. PT 105,.TM. Sanorex,.TM.
Tenuate,.TM. Sanorex,.TM. Tenuate,.TM. Tenuate Dospan,.TM. Tepanil
Ten-Tab,.TM. Teramine,.TM. and Zantryl..TM. These and other
suitable appetite suppressors are further described in the
following U.S. patents, all of which are incorporated in their
entirety by reference hereto: U.S. Pat. No. 6,838,431 to Portman,
U.S. Pat. No. 6,716,815 to Portman, U.S. Pat. No. 6,558,690 to
Portman, U.S. Pat. No. 6,468,962 to Portman, U.S. Pat. No.
6,436,899 to Portman.
[0091] Illustrations of the encapsulation of appetite suppressors
can be found in examples 15, 64, 114, and 164 provided herein.
Typically, encapsulation of the appetite suppressor will result in
a delay in the release of the predominant amount of the appetite
suppressor during consumption of a compressible chewing gum that
includes the encapsulated appetite suppressor (e.g., as part of a
delivery system added as an ingredient to the compressible chewing
gum). In some embodiments, the release profile of the ingredient
(e.g., the appetite suppressor) can be managed for a compressible
gum by managing various characteristics of the ingredient, delivery
system containing the ingredient, and/or the compressible chewing
gum containing the delivery system and/or how the delivery system
is made. For example, characteristics might include one or more of
the following: tensile strength of the delivery system, water
solubility of the ingredient, water solubility of the encapsulating
material, water solubility of the delivery system, ratio of
ingredient to encapsulating material in the delivery system,
average or maximum particle size of ingredient, average or maximum
particle size of ground delivery system, the amount of the
ingredient or the delivery system in the compressible chewing gum,
ratio of different polymers used to encapsulate one or more
ingredients, hydrophobicity of one or more polymers used to
encapsulate one or more ingredients, hydrophobicity of the delivery
system, the type or amount of coating on the delivery system, the
type or amount of coating on an ingredient prior to the ingredient
being encapsulated, etc.
Modified Release Breath Freshening Ingredients
[0092] In some embodiments, the release profiles of one or more
breath fresheners are managed for a compressible gum. Breath
fresheners can include essential oils as well as various aldehydes,
alcohols, and similar materials. In some embodiments, essential
oils can include oils of spearmint, peppermint, wintergreen,
sassafras, chlorophyll, citral, geraniol, cardamom, clove, sage,
carvacrol, eucalyptus, cardamom, magnolia bark extract, marjoram,
cinnamon, lemon, lime, grapefruit, and orange. In some embodiments,
aldehydes such as cinnamic aldehyde and salicylaldehyde can be
used. Additionally, chemicals such as menthol, carvone,
iso-garrigol, and anethole can function as breath fresheners. Of
these, the most commonly employed are oils of peppermint, spearmint
and chlorophyll.
[0093] In addition to essential oils and chemicals derived from
them, in some embodiments breath fresheners can include but are not
limited to zinc citrate, zinc acetate, zinc fluoride, zinc ammonium
sulfate, zinc bromide, zinc iodide, zinc chloride, zinc nitrate,
zinc fluorosilicate, zinc gluconate, zinc tartarate, zinc
succinate, zinc formate, zinc chromate, zinc phenol sulfonate, zinc
dithionate, zinc sulfate, siliver nitrate, zinc salicylate, zinc
glycerophosphate, copper nitrate, chlorophyll, copper chlorophyll,
chlorophyllin, hydrogenated cottonseed oil, chlorine dioxide, beta
cyclodextrin, zeolite, silica-based materials, carbon-based
materials, enzymes such as laccase, and combinations thereof. In
some embodiments, the release profiles of probiotics can be managed
for a compressible gum including, but not limited to lactic acid
producing microorganisms such as Bacillus coagulans, Bacillus
subtilis, Bacillus laterosporus, Bacillus laevolacticus,
Sporolactobacillus inulinus, Lactobacillus acidophilus,
Lactobacillus curvatus, Lactobacillus plantarum, Lactobacillus
jenseni, Lactobacillus casei, Lactobacillus fermentum, Lactococcus
lactis, Pedioccocus acidilacti, Pedioccocus pentosaceus,
Pedioccocus urinae, Leuconostoc mesenteroides, Bacillus coagulans,
Bacillus subtilis, Bacillus laterosporus, Bacillus laevolacticus,
Sporolactobacillus inulinus and mixtures thereof. Breath fresheners
are also known by the following trade names: Retsyn,.TM.
Actizol,.TM. and Nutrazin..TM. Examples of malodor-controlling
compositions are also included in U.S. Pat. No. 5,300,305 to
Stapler et al. and in U.S. Patent Application Publication Nos.
2003/0215417 and 2004/0081713 which are incorporated in their
entirety herein by reference for all purposes.
[0094] Illustrations of the encapsulation of breath freshening
ingredients can be found in examples 18, 67, 7, 56, 14, 63, 103,
111, 153, and 161 provided herein. Typically, encapsulation of the
breath freshening ingredient will result in a delay in the release
of the predominant amount of the active during consumption of a
compressible chewing gum that includes the encapsulated breath
freshening ingredient (e.g., as part of a delivery system added as
an ingredient to the compressible chewing gum composition). In some
embodiments, the release profile of the ingredient (e.g., the
breath freshening ingredient) can be managed for a compressible gum
by managing various characteristics of the ingredient, delivery
system containing the ingredient, and/or the compressible chewing
gum containing the delivery system and/or how the delivery system
is made. For example, characteristics might include one or more of
the following: tensile strength of the delivery system, water
solubility of the ingredient, water solubility of the encapsulating
material, water solubility of the delivery system, ratio of
ingredient to encapsulating material in the delivery system,
average or maximum particle size of ingredient, average or maximum
particle size of ground delivery system, the amount of the
ingredient or the delivery system in the compressible chewing gum,
ratio of different polymers used to encapsulate one or more
ingredients, hydrophobicity of one or more polymers used to
encapsulate one or more ingredients, hydrophobicity of the delivery
system, the type or amount of coating on the delivery system, the
type or amount of coating on an ingredient prior to the ingredient
being encapsulated, etc.
Modified Release Dental Care Ingredients
[0095] In some embodiments, the release profiles of one or more
dental care ingredients may be managed for a compressible gum. Such
dental care ingredients (also known as oral care ingredients) may
include but are not limited to tooth whiteners, stain removers,
oral cleaning, bleaching agents, desensitizing agents, dental
remineralization agents, antibacterial agents, anticaries agents,
plaque acid buffering agents, surfactants and anticalculus agents.
Non-limiting examples of such ingredients can include, hydrolytic
agents including proteolytic enzymes, abrasives such as hydrated
silica, calcium carbonate, sodium bicarbonate and alumina, other
active stain-removing components such as surface-active agents,
including, but not limited to anionic surfactants such as sodium
stearate, sodium palminate, sulfated butyl oleate, sodium oleate,
salts of fumaric acid, glycerol, hydroxylated lecithin, sodium
lauryl sulfate and chelators such as polyphosphates, which are
typically employed as tartar control ingredients. In some
embodiments, dental care ingredients can also include tetrasodium
pyrophosphate and sodium tri-polyphosphate, sodium bicarbonate,
sodium acid pyrophosphate, sodium tripolyphosphate, xylitol, sodium
hexametaphosphate.
[0096] In some embodiments, peroxides such as carbamide peroxide,
calcium peroxide, magnesium peroxide, sodium peroxide, hydrogen
peroxide, and peroxydiphospate are included. In some embodiments,
potassium nitrate and potassium citrate are included. Other
examples can include casein glycomacropeptide, calcium casein
peptone-calcium phosphate, casein phosphopeptides, casein
phosphopeptide-amorphous calcium phosphate (CPP-ACP), and amorphous
calcium phosphate. Still other examples can include papaine,
krillase, pepsin, trypsin, lysozyme, dextranase, mutanase,
glycoamylase, amylase, glucose oxidase, and combinations
thereof.
[0097] Further examples can include surfactants such as sodium
stearate, sodium ricinoleate, and sodium lauryl sulfate surfactants
for use in some embodiments to achieve increased prophylactic
action and to render the dental care ingredients more cosmetically
acceptable. Surfactants can preferably be detersive materials which
impart to the composition detersive and foaming properties.
Suitable examples of surfactants are water-soluble salts of higher
fatty acid monoglyceride monosulfates, such as the sodium salt of
the monosulfated monoglyceride of hydgrogenated coconut oil fatty
acids, higher alkyl sulfates such as sodium lauryl sulfate, alkyl
aryl sulfonates such as sodium dodecyl benzene sulfonate, higher
alkyl sulfoacetates, sodium lauryl sulfoacetate, higher fatty acid
esters of 1,2-dihydroxy propane sulfonate, and the substantially
saturated higher aliphatic acyl amides of lower aliphatic amino
carboxylic acid compounds, such as those having 12 to 16 carbons in
the fatty acid, alkyl or acyl radicals, and the like. Examples of
the last mentioned amides are N-lauroyl sarcosine, and the sodium,
potassium, and ethanolamine salts of N-lauroyl, N-myristoyl, or
N-palmitoyl sarcosine.
[0098] In addition to surfactants, dental care ingredients can
include antibacterial agents such as, but not limited to,
triclosan, chlorhexidine, zinc citrate, silver nitrate, copper,
limonene, and cetyl pyridinium chloride. In some embodiments,
additional anticaries agents can include fluoride ions or
fluorine-providing components such as inorganic fluoride salts. In
some embodiments, soluble alkali metal salts, for example, sodium
fluoride, potassium fluoride, sodium fluorosilicate, ammonium
fluorosilicate, sodium monofluorophosphate, as well as tin
fluorides, such as stannous fluoride and stannous chloride can be
included. In some embodiments, a fluorine-containing compound
having a beneficial effect on the care and hygiene of the oral
cavity, e.g., diminution of enamel solubility in acid and
protection of the teeth against decay may also be included as an
ingredient. Examples thereof include sodium fluoride, stannous
fluoride, potassium fluoride, potassium stannous fluoride
(SnF.sub.2-KF), sodium hexafluorostannate, stannous chlorofluoride,
sodium fluorozirconate, and sodium monofluorophosphate. In some
embodiments, urea is included.
[0099] Further examples are included in the following U.S. patents
and U.S. published patent applications, the contents of all of
which are incorporated in their entirety herein by reference for
all purposes: U.S. Pat. Nos. 5,227,154 to Reynolds, 5,378,131 to
Greenberg, 6,846,500 to Luo et al., 6,733,818 to Luo et al.,
6,696,044 to Luo et al., 6,685,916 to Holme et al., 6,485,739 to
Luo et al., 6,479,071 to Holme et al., 6,471,945 to Luo et al.,
U.S. Patent Publication Nos. 20050025721 to Holme et al.,
2005008732 to Gebreselassie et al., and 20040136928 to Holme et
al.
[0100] Illustrations of the encapsulation of dental care actives
can be found in examples 300 through 326 inclusive, and 350 through
377 inclusive provided herein. Typically, encapsulation of the
active will result in a delay in the release of the predominant
amount of the active during consumption of a compressible chewing
gum that includes the encapsulated active (e.g., as part of a
delivery system added as an ingredient to the compressible chewing
gum composition). In some embodiments, the release profile of the
ingredient (e.g., the dental care active) can be managed for a
compressible gum by managing various characteristics of the
ingredient, delivery system containing the ingredient, and/or the
compressible chewing gum containing the delivery system and/or how
the delivery system is made. For example, characteristics might
include one or more of the following: tensile strength of the
delivery system, water solubility of the ingredient, water
solubility of the encapsulating material, water solubility of the
delivery system, ratio of ingredient to encapsulating material in
the delivery system, average or maximum particle size of
ingredient, average or maximum particle size of ground delivery
system, the amount of the ingredient or the delivery system in the
compressible chewing gum, ratio of different polymers used to
encapsulate one or more ingredients, hydrophobicity of one or more
polymers used to encapsulate one or more ingredients,
hydrophobicity of the delivery system, the type or amount of
coating on the delivery system, the type or amount of coating on an
ingredient prior to the ingredient being encapsulated, etc.
Modified Release Flavor Potentiator Ingredients
[0101] In some embodiments, the release profiles of one or more
flavor potentiators can be managed for a compressible gum. Flavor
potentiators can consist of materials that may intensify,
supplement, modify or enhance the taste and/or aroma perception of
an original material without introducing a characteristic taste
and/or aroma perception of their own. In some embodiments,
potentiators designed to intensify, supplement, modify, or enhance
the perception of flavor, sweetness, tartness, umami, kokumi,
saltiness and combinations thereof can be included. In some
embodiments, sweetness may be potentiated by the inclusion of
monoammonium glycyrrhizinate, licorice glycyrrhizinates, citrus
aurantium, maltol, ethyl maltol, vanilla, vanillin, and
combinations thereof. In some embodiments, sugar acids, sodium
chloride, potassium chloride, sodium acid sulfate, and combinations
thereof may be included for flavor potentiation. In other examples,
glutamates such as monosodium glutamate (MSG), monopotassium
glutamate, hydrolyzed vegetable protein, hydrolyzed animal protein,
yeast extract, and combinations thereof are included. Further
examples can include glutathione, and nucleotides such as inosine
monophosphate (IMP), disodium inosinate, xanthosine monophosphate,
guanylate monophosphate (GMP), and combinations thereof. For
bitterness blocking or taste masking, ingredients that interact
with bitterness receptors to suppress bitterness or off tastes may
be included. In some embodiments, adenosine monophosphate (AMP) can
be included for bitterness suppression. Bitterness modification can
also be accomplished by using sweetness or flavors with
complementary bitter notes such as chocolate. Further examples of
flavor potentiator compositions that impart kokumi are also
included in U.S. Pat. No. 5,679,397 to Kuroda et al., the entire
contents of which are incorporated in its entirety herein by
reference.
[0102] Illustrations of the encapsulation of flavor potentiators
can be found in examples 1, 50, 11, 60, 10, 59, 9, 58, 102, 108,
113, 152, 158, and 163 provided herein. Typically, encapsulation of
a flavor potentiator will result in a delay in the release of the
predominant amount of the flavor potentiator during consumption of
a compressible chewing gum that includes the encapsulated flavor
potentiator (e.g., as part of a delivery system added as an
ingredient to the compressible chewing gum composition). In some
embodiments, the release profile of the ingredient (e.g., the
flavor potentiator) can be managed for a compressible gum by
managing various characteristics of the ingredient, delivery system
containing the ingredient, and/or the compressible chewing gum
containing the delivery system and/or how the delivery system is
made. For example, characteristics might include one or more of the
following: tensile strength of the delivery system, water
solubility of the ingredient, water solubility of the encapsulating
material, water solubility of the delivery system, ratio of
ingredient to encapsulating material in the delivery system,
average or maximum particle size of ingredient, average or maximum
particle size of ground delivery system, the amount of the
ingredient or the delivery system in the compressible chewing gum,
ratio of different polymers used to encapsulate one or more
ingredients, hydrophobicity of one or more polymers used to
encapsulate one or more ingredients, hydrophobicity of the delivery
system, the type or amount of coating on the delivery system, the
type or amount of coating on an ingredient prior to the ingredient
being encapsulated, etc.
Modified Release Food Acid Ingredients
[0103] In some embodiments, the release profiles of one or more
acids may be managed for a compressible gum. Acids can include, but
are not limited to acetic acid, adipic acid, ascorbic acid, butyric
acid, citric acid, formic acid, fumaric acid, glyconic acid, lactic
acid, phosphoric acid, malic acid, oxalic acid, succinic acid,
tartaric acid and combinations thereof.
[0104] Illustrations of the encapsulation of a food acid can be
found in examples 4, 53, 5, 54, 6, 55, 104, 105, 106, 107, 154,
155, 156, and 157 provided herein. Typically, encapsulation of a
food acid will result in a delay in the release of the predominant
amount of the active during consumption of a compressible chewing
gum that includes the encapsulated food acid (e.g., as part of a
delivery system added as an ingredient to the compressible chewing
gum). In some embodiments, the release profile of the ingredient
(e.g., the food acid) can be managed for a compressible gum by
managing various characteristics of the ingredient, delivery system
containing the ingredient, and/or the compressible chewing gum
containing the delivery system and/or how the delivery system is
made. For example, characteristics might include one or more of the
following: tensile strength of the delivery system, water
solubility of the ingredient, water solubility of the encapsulating
material, water solubility of the delivery system, ratio of
ingredient to encapsulating material in the delivery system,
average or maximum particle size of ingredient, average or maximum
particle size of ground delivery system, the amount of the
ingredient or the delivery system in the compressible chewing gum,
ratio of different polymers used to encapsulate one or more
ingredients, hydrophobicity of one or more polymers used to
encapsulate one or more ingredients, hydrophobicity of the delivery
system, the type or amount of coating on the delivery system, the
type or amount of coating on an ingredient prior to the ingredient
being encapsulated, etc.
Modified Release Micronutrient Ingredients
[0105] In some embodiments, the release profiles of one or more
micronutrients can be managed for a compressible gum.
Micronutrients can include materials that have an impact on the
nutritional well being of an organism even though the quantity
required by the organism to have the desired effect is small
relative to macronutrients such as protein, carbohydrate, and fat.
Micronutrients can include, but are not limited to vitamins,
minerals, enzymes, phytochemicals, antioxidants, and combinations
thereof.
[0106] In some embodiments, vitamins can include fat soluble
vitamins such as vitamin A, vitamin D, vitamin E, and vitamin K and
combinations thereof. In some embodiments, vitamins can include
water soluble vitamins such as vitamin C (ascorbic acid), the B
vitamins (thiamine or B.sub.1, riboflavoin or B.sub.2, niacin or
B.sub.3, pyridoxine or B.sub.6, folic acid or B.sub.9,
cyanocobalimin or B.sub.12, pantothenic acid, biotin), and
combinations thereof.
[0107] In some embodiments minerals can include but are not limited
to sodium, magnesium, chromium, iodine, iron, manganese, calcium,
copper, fluoride, potassium, phosphorous, molybdenum, selenium,
zinc, and combinations thereof.
[0108] In some embodiments micronutrients can include but are not
limited to L-carnitine, choline, coenzyme Q10, alpha-lipoic acid,
omega-3-fatty acids, pepsin, phytase, trypsin, lipases, proteases,
cellulases, and combinations thereof.
[0109] Antioxidants can include materials that scavenge free
radicals. In some embodiments, antioxidants can include but are not
limited to ascorbic acid, citric acid, rosemary oil, vitamin A,
vitamin E, vitamin E phosphate, tocopherols, di-alpha-tocopheryl
phosphate, tocotrienols, alpha lipoic acid, dihydrolipoic acid,
xanthophylls, beta cryptoxanthin, lycopene, lutein, zeaxanthin,
astaxanthin, beta-carotene, carotenes, mixed carotenoids,
polyphenols, flavonoids, and combinations thereof.
[0110] In some embodiments phytochemicals can include but are not
limited to cartotenoids, chlorophyll, chlorophyllin, fiber,
flavanoids, anthocyanins, cyaniding, delphinidin, malvidin,
pelargonidin, peonidin, petunidin, flavanols, catechin,
epicatechin, epigallocatechin, epigallocatechingallate,
theaflavins, thearubigins, proanthocyanins, flavonols, quercetin,
kaempferol, myricetin, isorhamnetin, flavononeshesperetin,
naringenin, eriodictyol, tangeretin, flavones, apigenin, luteolin,
lignans, phytoestrogens, resveratrol, isoflavones, daidzein,
genistein, glycitein, soy isoflavones, and combinations
thereof.
[0111] Illustrations of the encapsulation of a micronutrient can be
found in examples 16, 65, 17, 66, 19, 68, 20, 69, 21, 70, 22, 71,
115, 116, 117, 118, 165, 166, 167, 168 provided herein. Typically,
encapsulation of the micronutrient will result in a delay in the
release of the predominant amount of the active during consumption
of a compressible chewing gum that includes the encapsulated
micronutrient (e.g., as part of a delivery system added as an
ingredient to the compressible chewing gum). In some embodiments,
the release profile of the ingredient (e.g., the micronutrient) can
be managed for a compressible gum by managing various
characteristics of the ingredient, delivery system containing the
ingredient, and/or the compressible chewing gum containing the
delivery system and/or how the delivery system is made. For
example, characteristics might include one or more of the
following: tensile strength of the delivery system, water
solubility of the ingredient, water solubility of the encapsulating
material, water solubility of the delivery system, ratio of
ingredient to encapsulating material in the delivery system,
average or maximum particle size of ingredient, average or maximum
particle size of ground delivery system, the amount of the
ingredient or the delivery system in the compressible chewing gum,
ratio of different polymers used to encapsulate one or more
ingredients, hydrophobicity of one or more polymers used to
encapsulate one or more ingredients, hydrophobicity of the delivery
system, the type or amount of coating on the delivery system, the
type or amount of coating on an ingredient prior to the ingredient
being encapsulated, etc.
Modified Release Mouth Moistening Ingredients
[0112] In some embodiments, the release profiles of one or more
mouth moisteners can be managed for a compressible gum. Mouth
moisteners can include, but are not limited to, saliva stimulators
such as acids and salts and combinations thereof. In some
embodiments, acids can include acetic acid, adipic acid, ascorbic
acid, butyric acid, citric acid, formic acid, fumaric acid,
glyconic acid, lactic acid, phosphoric acid, malic acid, oxalic
acid, succinic acid, tartaric acid and combinations thereof.
[0113] Mouth moisteners can also include hydrocolloid materials
that hydrate and may adhere to oral surface to provide a sensation
of mouth moistening. Hydrocolloid materials can include naturally
occurring materials such as plant exudates, seed gums, and seaweed
extracts or they can be chemically modified materials such as
cellulose, starch, or natural gum derivatives. In some embodiments,
hydrocolloid materials can include pectin, gum arabic, acacia gum,
alginates, agar, carageenans, guar gum, xanthan gum, locust bean
gum, gelatin, gellan gum, galactomannans, tragacanth gum, karaya
gum, curdlan, konjac, chitosan, xyloglucan, beta glucan,
furcellaran, gum ghatti, tamarin, bacterial gums, and combinations
thereof. Additionally, in some embodiments, modified natural gums
such as propylene glycol alginate, carboxymethyl locust bean gum,
low methoxyl pectin, and their combinations can be included. In
some embodiments, modified celluloses can be included such as
microcrystalline cellulose, carboxymethicellulose (CMC),
methylcellulose (MC), hydroxypropylmethylcellulose (HPCM), and
hydroxypropylcellulose (MPC), and combinations thereof.
[0114] Similarly, humectants which can provide a perception of
mouth hydration can be included. Such humectants can include, but
are not limited to glycerol, sorbitol, polyethylene glycol,
erythritol, and xylitol. Additionally, in some embodiments, fats
can provide a perception of mouth moistening. Such fats can include
medium chain triglycerides, vegetable oils, fish oils, mineral
oils, and combinations thereof.
[0115] Illustrations of the encapsulation of a mouth moistening
agents can be found in examples 2, 51, 3, 52, 4, 53, 5, 54, 6, 55,
104, 105, 106, 107, 154, 155, 156, and 157 provided herein.
Typically, encapsulation of a mouth moistening agent will result in
a delay in the release of the predominant amount of the active
during consumption of a compressible chewing gum that includes the
encapsulated mouth moistening agent (e.g., as part of a delivery
system added as an ingredient to the compressible chewing gum). In
some embodiments, the release profile of the ingredient (e.g., the
mouth moistening agent) can be managed for a compressible gum by
managing various characteristics of the ingredient, delivery system
containing the ingredient, and/or the compressible chewing gum
containing the delivery system and/or how the delivery system is
made. For example, characteristics might include one or more of the
following: tensile strength of the delivery system, water
solubility of the ingredient, water solubility of the encapsulating
material, water solubility of the delivery system, ratio of
ingredient to encapsulating material in the delivery system,
average or maximum particle size of ingredient, average or maximum
particle size of ground delivery system, the amount of the
ingredient or the delivery system in the compressible chewing gum,
ratio of different polymers used to encapsulate one or more
ingredients, hydrophobicity of one or more polymers used to
encapsulate one or more ingredients, hydrophobicity of the delivery
system, the type or amount of coating on the delivery system, the
type or amount of coating on an ingredient prior to the ingredient
being encapsulated, etc.
Modified Release Throat Care Ingredients
[0116] In some embodiments, the release profiles of one or more
ingredients that soothe the throat can be managed for a
compressible gum. Throat soothing ingredients can include
analgesics, anesthetics, demulcents, antiseptic, and combinations
thereof. In some embodiments, analgesics/anesthetics can include
menthol, phenol, hexylresorcinol, benzocaine, dyclonine
hydrochloride, benzyl alcohol, salicyl alcohol, and combinations
thereof. In some embodiments, demulcents can include but are not
limited to slippery elm bark, pectin, gelatin, and combinations
thereof. In some embodiments, antiseptic ingredients can include
cetylpyridinium chloride, domiphen bromide, dequalinium chloride,
and combinations thereof.
[0117] In some embodiments, antitussive ingredients such as
chlophedianol hydrochloride, codeine, codeine phosphate, codeine
sulfate, dextromethorphan, dextromethorphan hydrobromide,
diphenhydramine citrate, and diphenhydramine hydrochloride, and
combinations thereof can be included.
[0118] In some embodiments, throat soothing agents such as honey,
propolis, aloe vera, glycerine, menthol and combinations thereof
can be included. In still other embodiments, cough suppressants can
be included. Such cough suppressants can fall into two groups:
those that alter the consistency or production of phlegm such as
mucolytics and expectorants; and those that suppress the coughing
reflex such as codeine (narcotic cough suppressants),
antihistamines, dextromethorphan and isoproterenol (non-narcotic
cough suppressants). In some embodiments, ingredients from either
or both groups can be included.
[0119] In still other embodiments, antitussives can include, but
are not limited to, the group consisting of codeine,
dextromethorphan, dextrorphan, diphenhydramine, hydrocodone,
noscapine, oxycodone, pentoxyverine and combinations thereof. In
some embodiments, antihistamines can include, but are not limited
to, acrivastine, azatadine, brompheniramine, chlorpheniramine,
clemastine, cyproheptadine, dexbrompheniramine, dimenhydrinate,
diphenhydramine, doxylamine, hydroxyzine, meclizine, phenindamine,
phenyltoloxamine, promethazine, pyrilamine, tripelennamine,
triprolidine and combinations thereof. In some embodiments,
non-sedating antihistamines can include, but are not limited to,
astemizole, cetirizine, ebastine, fexofenadine, loratidine,
terfenadine, and combinations thereof.
[0120] In some embodiments, expectorants can include, but are not
limited to, ammonium chloride, guaifenesin, ipecac fluid extract,
potassium iodide and combinations thereof. In some embodiments,
mucolytics can include, but are not limited to, acetylcycsteine,
ambroxol, bromhexine and combinations thereof. In some embodiments,
analgesic, antipyretic and anti-inflammatory agents can include,
but are not limited to, acetaminophen, aspirin, diclofenac,
diflunisal, etodolac, fenoprofen, flurbiprofen, ibuprofen,
ketoprofen, ketorolac, nabumetone, naproxen, piroxicam, caffeine
and mixtures thereof. In some embodiments, local anesthetics can
include, but are not limited to, lidocaine, benzocaine, phenol,
dyclonine, benzonotate and mixtures thereof.
[0121] In some embodiments nasal decongestants and ingredients that
provide the perception of nasal clearing can be included. In some
embodiments, nasal decongestants can include but are not limited to
phenylpropanolamine, pseudoephedrine, ephedrine, phenylephrine,
oxymetazoline, and combinations thereof. In some embodiments
ingredients that provide a perception of nasal clearing can include
but are not limited to menthol, camphor, borneol, ephedrine,
eucalyptus oil, peppermint oil, methyl salicylate, bornyl acetate,
lavender oil, wasabi extracts, horseradish extracts, and
combinations thereof. In some embodiments, a perception of nasal
clearing can be provided by odoriferous essential oils, extracts
from woods, gums, flowers and other botanicals, resins, animal
secretions, and synthetic aromatic materials.
[0122] Illustrations of the encapsulation of a throat care agent
can be found in examples 14, 28, 63, 78, 103, 111, 153, and 161
provided herein. Typically, encapsulation of a throat care agent
will result in a delay in the release of the predominant amount of
the active during consumption of a compressible chewing gum that
includes the encapsulated throat care agent (e.g., as part of a
delivery system added as an ingredient to the compressible chewing
gum). In some embodiments, the release profile of the ingredient
(e.g., the dental care active) can be managed for a compressible
gum by managing various characteristics of the ingredient, delivery
system containing the ingredient, and/or the compressible chewing
gum containing the delivery system and/or how the delivery system
is made. For example, characteristics might include one or more of
the following: tensile strength of the delivery system, water
solubility of the ingredient, water solubility of the encapsulating
material, water solubility of the delivery system, ratio of
ingredient to encapsulating material in the delivery system,
average or maximum particle size of ingredient, average or maximum
particle size of ground delivery system, the amount of the
ingredient or the delivery system in the compressible chewing gum,
ratio of different polymers used to encapsulate one or more
ingredients, hydrophobicity of one or more polymers used to
encapsulate one or more ingredients, hydrophobicity of the delivery
system, the type or amount of coating on the delivery system, the
type or amount of coating on an ingredient prior to the ingredient
being encapsulated, etc.
Modified Release Color Ingredients
[0123] In some embodiments, one or more colors can be included. As
classified by the United States Food, Drug, and Cosmetic Act (21
C.F.R. 73), colors can include exempt from certification colors
(sometimes referred to as natural even though they can be
synthetically manufactured) and certified colors (sometimes
referred to as artificial), or combinations thereof. In some
embodiments, exempt from certification or natural colors can
include, but are not limited to annatto extract, (E160b), bixin,
norbixin, astaxanthin, dehydrated beets (beet powder), beetroot
red/betanin (E162), ultramarine blue, canthaxanthin (E161g),
cryptoxanthin (E161c), rubixanthin (E161d), violanxanthin (E161e),
rhodoxanthin (E161f), caramel (E150(a-d)), .beta.-apo-8'-carotenal
(E160e), .beta.-carotene (E160a), alpha carotene, gamma carotene,
ethyl ester of beta-apo-8 carotenal (E160f), flavoxanthin (E161a),
lutein (E161b), cochineal extract (E120); carmine (E132),
carmoisine/azorubine (E122), sodium copper chlorophyllin (E141),
chlorophyll (E140), toasted partially defatted cooked cottonseed
flour, ferrous gluconate, ferrous lactate, grape color extract,
grape skin extract (enocianina), anthocyanins (E163), haematococcus
algae meal, synthetic iron oxide, iron oxides and hydroxides
(E172), fruit juice, vegetable juice, dried algae meal, tagetes
(Aztec marigold) meal and extract, carrot oil, corn endosperm oil,
paprika, paprika oleoresin, phaffia yeast, riboflavin (E101),
saffron, titanium dioxide, turmeric (E100), turmeric oleoresin,
amaranth (E123), capsanthin/capsorbin (E160c, lycopene (E160d), and
combinations thereof.
[0124] In some embodiments, certified colors can include, but are
not limited to, FD&C blue #1, FD&C blue #2, FD&C green
#3, FD&C red #3, FD&C red #40, FD&C yellow #5 and
FD&C yellow #6, tartrazine (E102), quinoline yellow (E104),
sunset yellow (E110), ponceau (E124), erythrosine (E127), patent
blue V (E131), titanium dioxide (E171), aluminium (E173), silver
(E174), gold (E175), pigment rubine/lithol rubine BK (E180),
calcium carbonate (E170), carbon black (E153), black PN/brilliant
black BN (E151), green S/acid brilliant green BS (E142), and
combinations thereof. In some embodiments, certified colors can
include FD&C aluminium lakes. These consist of the aluminum
salts of FD&C dyes extended on an insoluble substrate of
alumina hydrate. Additionally, in some embodiments, certified
colors can be included as calcium salts.
[0125] Typically, encapsulation of a color will result in a delay
in the release of the predominant amount of the active during
consumption of a compressible chewing gum that includes the
encapsulated color (e.g., as part of a delivery system added as an
ingredient to the compressible chewing gum). In some embodiments,
the release profile of the ingredient (e.g., the color) can be
managed by managing various characteristics of the ingredient,
delivery system containing the ingredient, and/or the compressible
chewing gum containing the delivery system and/or how the delivery
system is made. For example, characteristics might include one or
more of the following: tensile strength of the delivery system,
water solubility of the ingredient, water solubility of the
encapsulating material, water solubility of the delivery system,
ratio of ingredient to encapsulating material in the delivery
system, average or maximum particle size of ingredient, average or
maximum particle size of ground delivery system, the amount of the
ingredient or the delivery system in the compressible chewing gum,
ratio of different polymers used to encapsulate one or more
ingredients, hydrophobicity of one or more polymers used to
encapsulate one or more ingredients, hydrophobicity of the delivery
system, the type or amount of coating on the delivery system, the
type or amount of coating on an ingredient prior to the ingredient
being encapsulated, etc.
Multiple Ingredients
[0126] In some embodiments, a delivery system or compressible
chewing gum may include two or more ingredients for which managed
release from the compressible chewing gum during consumption of the
compressible chewing gum is desired. In some embodiments, the
ingredients may be encapsulated or otherwise included separately in
different delivery systems. Alternatively, in some embodiments the
ingredients may be encapsulated or otherwise included in the same
delivery system. As another possibility, one or more of the
ingredients may be free (e.g., unencapsulated) while one or more
other ingredients may be encapsulated.
[0127] A compressible chewing gum may include a group of
ingredients for which managed release of the group during
consumption of the compressible chewing gum is desired. Groups of
two or more ingredients for which managed release from a
compressible chewing gum during consumption of the compressible
chewing gum may be desired include, but are not limited to: color
and flavor, multiple flavors, multiple colors, cooling agent and
flavor, warming agent and flavor, cooling agent and warming agent,
cooling agent and high intensity sweetener, warming agent and high
intensity sweetener, multiple cooling agents (e.g., WS-3 and WS-23,
WS-3 and menthyl succinate), menthol and one or more cooling
agents, menthol and one or more warming agents, multiple warming
agents, high intensity sweetener(s) and tooth whitening active(s),
high intensity sweetener(s) and breath freshening active(s), an
ingredient with some bitterness and a bitterness suppressor for the
ingredient, multiple high intensity sweeteners (e.g., ace-k and
aspartame), multiple tooth whitening actives (e.g., an abrasive
ingredient and an antimicrobial ingredient, a peroxide and a
nitrate, a warming agent and a polyol, a cooling agent and a
polyol, multiple polyols, a warming agent and micronutrient, a
cooling agent and a micronutrient, a warming agent and a mouth
moistening agent, a cooling agent and a mouth moistening agent, a
warming agent and a throat care agent, a cooling agent and a throat
care agent, a warming agent and a food acid, a cooling agent and
food acid, a warming agent and an emulsifier/surfactant, a cooling
agent and an emulsifier/surfactant, a warming agent and a color, a
cooling agent and a color, a warming agent and a flavor
potentiator, a cooling agent and a flavor potentiator, a warming
agent with sweetness potentiator, a cooling agent with a sweetness
potentiator, a warming agent and an appetite suppressant, a cooling
agent and an appetite suppressant, a high intensity sweetener and a
flavor, a cooling agent and a teeth whitening agent, a warming
agent and a teeth whitening agent, a warming agent and breath
freshening agent, a cooling agent and a breath freshening agent, a
cooling agent and an effervescing system, a warming agent and an
effervescing system, a warming agent and an antimicrobial agent, a
cooling agent and an antimicrobial agent, multiple anticalculus
ingredients, multiple remineralization ingredients, multiple
surfactants, remineralization ingredients with demineralization
ingredients, acidic ingredients with acid buffering ingredients,
anticalculus ingredients with antibacterial ingredients,
remineralization ingredients with anticalculus ingredients,
anticalculus ingredients with remineralization ingredients with
antibacterial ingredients, surfactant ingredients with anticalculus
ingredients, surfactant ingredients with antibacterial ingredients,
surfactant ingredients with remineralization ingredients,
surfactants with anticalculus ingredients with antibacterial
ingredients, multiple types of vitamins or minerals, multiple
micronutrients, multiple acids, multiple antimicrobial ingredients,
multiple breath freshening ingredients, breath freshening
ingredients and antimicrobial ingredients, multiple appetite
suppressors, acids and bases that react to effervesce, a bitter
compound with a high intensity sweetener, a cooling agent and an
appetite suppressant, a warming agent and an appetite suppressant,
a high intensity sweetener and an appetite suppressant, a high
intensity sweetener with an acid, a probiotic ingredient and a
prebiotic ingredient, a vitamin and a mineral, a metabolic
enhancement ingredient with a macronutrient, a metabolic
enhancement ingredient with a micronutrient, an enzyme with a
substrate, a high intensity sweetener with a sweetness potentiator,
a cooling compound with a cooling potentiator, a flavor with a
flavor potentiator, a warming compound with a warming potentiator,
a flavor with salt, a high intensity sweetener with salt, an acid
with salt, a cooling compound with salt, a warming compound with
salt, a flavor with a surfactant, an astringent compound with an
ingredient to provide a sensation of hydration, etc. In some
embodiments, the multiple ingredients may be part of the same
delivery system or may be part of different delivery systems.
Different delivery systems may use the same or different
encapsulating materials.
[0128] Illustrations of the encapsulation of multiple ingredients
can be found in examples 101 through 119 inclusive, 151 through 164
inclusive, 166, 167, 168, 169, 75B, 75C, 76, and 77 provided
herein. Typically, encapsulation of the multiple ingredients will
result in a delay in the release of the predominant amount of the
multiple ingredients during consumption of a compressible chewing
gum that includes the encapsulated multiple ingredients (e.g., as
part of a delivery system added as an ingredient to the
compressible chewing gum). This may be particularly helpful in
situations wherein separate encapsulation of the ingredients may
cause them to release with different release profiles. For example,
different high intensity sweeteners may have different release
profiles because they have different water solubilities or
differences in other characteristics. Encapsulating them together
may cause them to release more simultaneously.
[0129] In some embodiments, the release profile of the multiple
ingredients can be managed for a compressible gum by managing
various characteristics of the multiple ingredients, the delivery
system containing the multiple ingredients, and/or the compressible
chewing gum containing the delivery system and/or how the delivery
system is made in a manner as previously discussed above.
Ingredient Release Management
[0130] In different embodiments, different techniques, ingredients,
and/or delivery systems, may be used to manage release of one or
more ingredients in a compressible chewing gum composition. In some
embodiments, more than one of the techniques, ingredients, and/or
delivery systems may be used.
[0131] In some embodiments, the delay in availability or other
release of an ingredient in a compressible chewing gum composition
caused by encapsulation of the ingredient may be based, in whole or
in part, by one or more of the following: the type of encapsulating
material, the molecular weight of the encapsulating material, the
tensile strength of the delivery system containing the ingredient,
the hydrophobicity of the encapsulating material, the presence of
other materials in the compressible chewing gum composition (e.g.,
tensile strength modifying agents, emulsifiers), the ratio of the
amounts of one or more ingredients in the delivery system to the
amount of the encapsulating material in the delivery system, the
number of layers of encapsulating material, the desired texture,
flavor, shelf life, or other characteristic of compressible chewing
gum composition, the ratio of the encapsulating material to the
ingredient being encapsulated, etc. Thus, by changing or managing
one or more of these characteristics of a delivery system or the
compressible chewing gum composition, release of one or more
ingredients in a compressible chewing gum composition during
consumption of the compressible chewing gum composition can be
managed more effectively and/or a more desirable release profile
for one or more ingredients in the delivery system or the
compressible gum composition may be obtained. This may lead to a
more positive sensory or consumer experience during consumption of
the compressible chewing gum composition, more effective release of
such one or more ingredients during consumption of the compressible
chewing gum composition, less need for the ingredient (e.g., more
effective release of the ingredient may allow the amount of the
ingredient in the compressible chewing gum composition to be
reduced), increased delivery of a therapeutic or other functional
benefit to the consumer, etc. Additionally, in some embodiments,
managing the release rate or profile can be tailored to specific
consumer segments.
[0132] In some embodiments, a method for managing release profile
of one or more ingredients in a delivery system or in a
compressible chewing gum composition containing the delivery
system, may include measuring, estimating, or otherwise determining
a partial or complete release profile for the one or more
ingredients during consumption of delivery system or compressible
chewing gum composition. Such a release profile may show one or
more points of interest (e.g., flavor intensity, active
availability, taste) over a period of time and/or at distinct
points in time during consumption of a delivery system or a
compressible chewing gum composition that includes the delivery
system. Such a release profile may be obtained from a descriptive
panel analysis, deduced or otherwise determined from an analytical
chemistry analysis, and/or from other techniques known in the art.
One example of a descriptive analysis technique is the Quantitative
Descriptive Analysis (QDA.TM.) method developed by Tragon Corp. (as
described in SENSORY EVALUATION TECHNIQUES, 3.sup.RD ED., MORTON
MEILGAARD, GAIL CIVILLE, B. THOMAS CARR, EDS., CRC Press (1999),
pp. 167-68). Another descriptive analysis technique is the
Spectrum.TM. Descriptive Analysis Method developed by Civille (see
SENSORY EVALUATION TECHNIQUES, 3.sup.RD ED., pp. 168, 173-76.
[0133] If it is desired to delay or sustain the release of at least
a portion of one or more ingredients encapsulated in a delivery
system as part of a compressible chewing gum composition, in some
embodiments, one or more of the following actions may be taken:
[0134] 1. the tensile strength of the delivery system may be
increased (e.g., by using a different encapsulating material that
provides a higher tensile strength to the delivery system); [0135]
2. an encapsulating material having a higher molecular weight than
the encapsulating material in the delivery system can be
substituted for some or all of the encapsulated material in the
delivery system; [0136] 3. an encapsulating material having a
higher hydrophobicity than the encapsulating material in the
delivery system can be substituted for some or all of the
encapsulated material in the delivery system; [0137] 4. the ratio
of components in the encapsulating material may be modified to
increase the hydrophobicity of the encapsulating material; [0138]
5. the ratio of the amount encapsulating material in the delivery
system to the amount of the one or more ingredients in the delivery
system may be increased; [0139] 6. the amount of delivery system in
the compressible chewing gum composition may be increased; [0140]
7. a different delivery system that includes the same one or more
ingredients as the original delivery system in the compressible
chewing gum composition and has a higher hydrophobicity and/or
tensile strength than the original delivery system may be
substituted for some or all of the original delivery system; [0141]
8. a different delivery system that includes the same one or more
ingredients as the original delivery system in the compressible
chewing gum composition and has a higher hydrophobicity and/or
tensile strength than the original delivery system may be added to
the compressible chewing gum composition; [0142] 9. the particle
size of the ingredients in the delivery system may be increased;
[0143] 10. the particle size of the delivery system in the
compressible chewing gum composition may be increased (e.g., from
250 microns to 420 or 710 microns); [0144] 11. the particle size
distribution of the delivery system can be increased and sharpened;
[0145] 12. the particle size distribution of the delivery system
can be increased and made smooth; [0146] 13. the amount tensile
strength modifying agents in the delivery system or in the
compressible chewing gum composition that reduce the tensile
strength of the delivery system may be decreased; [0147] 14. the
amount of an ingredient in the compressible chewing gum
composition, but not the delivery system, may be decreased if the
ingredient reacts or mixes with the delivery system or one of its
components in an adverse manner or otherwise causes one of the
components to release too early or too early; [0148] 15. another
ingredient may be added to the compressible chewing gum composition
that may cause additional release or availability of the one or
more ingredients (this may be particularly beneficial when free
amounts of the one or more ingredients are present in the
compressible chewing gum composition, but do not release from the
compressible chewing gum composition); [0149] 16. another
ingredient may be added to the compressible chewing gum composition
that may reduce or otherwise impact capture of the one or more
ingredients in some other component (e.g., a chewing gum base) of
the compressible chewing gum composition, thereby increasing the
amount of the one or more ingredients delivered or available to the
consumer (this may be particularly beneficial when free amounts of
the one or more ingredients are present in the compressible chewing
gum composition, but do not release from the compressible chewing
gum composition (e.g., they get trapped in the gum base of a
chewing gum composition)); [0150] 17. the compressible chewing gum
composition can be manipulated to increase the mechanical pressure
needed to chew the composition; [0151] 18. the delivery system can
be more intimately mixed with the remaining ingredients in the
compressible chewing gum composition; [0152] 19. the delivery
system can be situated in the compressible chewing gum composition
such that more time and/or effort are required to reach the
delivery system (e.g., the delivery system can be located in an
inner layer of a multilayer compressible chewing gum composition);
[0153] 20. the delivery system may be encapsulated again in the
same or a different encapsulating material; [0154] 21. a fixative
can be added to the delivery system or to a compressible chewing
gum composition that contains the delivery system, the fixative
acting to change the vapor pressure or other characteristic of the
ingredient so as to delay its release or otherwise extend its
availability during consumption; [0155] 22. the delivery system can
be partially or completed coated or treated with another material;
[0156] 23. the one or more ingredients in the delivery system may
be coated or otherwise pre-treated prior to encapsulation to
increase the tensile strength and/or hydrophobicity of the delivery
system, decrease the miscibility of the one or more ingredients
with the encapsulating material, or otherwise stabilize the one or
more ingredients prior to, during, and/or after the encapsulation
process.
[0157] If it is desired to hasten the release of at least a portion
of the one or more ingredients in the delivery system that is
itself an ingredient in a compressible chewing gum composition, in
some embodiments, one or more of the following actions may be
taken: [0158] 1. the tensile strength of the delivery system may be
decreased (e.g., by using a different encapsulating material that
provides a lower tensile strength to the delivery system, by adding
tensile strength modifying agents to the delivery system); [0159]
2. an encapsulating material having a lower molecular weight than
the encapsulating material in the delivery system can be
substituted for some or all of the encapsulated material in the
delivery system; [0160] 3. an encapsulating material having a lower
hydrophobicity than the encapsulating material in the delivery
system can be substituted for some or all of the encapsulated
material in the delivery system; [0161] 4. the ratio of components
in the encapsulating material may be modified to decrease the
hydrophobicity of the encapsulating material; [0162] 5. the ratio
of the amount encapsulating material in the delivery system to the
amount of the one or more ingredients in the delivery system may be
decreased; [0163] 6. the amount of delivery system in the
compressible chewing gum composition may be decreased; [0164] 7. a
different delivery system that includes the same one or more
ingredients as the original delivery system in the compressible
chewing gum composition and has a lower hydrophobicity and/or
tensile strength than the original delivery system may be
substituted for some or all of the original delivery system; [0165]
8. a different delivery system that includes the same one or more
ingredients as the original delivery system in the compressible
chewing gum composition and has a lower hydrophobicity and/or
tensile strength than the original delivery system may be added to
the compressible chewing gum composition; [0166] 9. the particle
size of the ingredients in the delivery system may be decreased;
[0167] 10. the particle size of the delivery system in the
compressible chewing gum composition may be decreased; [0168] 11.
the particle size distribution of the delivery system can be
decreased and sharpened; [0169] 12. the particle size distribution
of the delivery system can be decreased and made smooth; [0170] 13.
the amount tensile strength modifying agents in the delivery system
or in the compressible chewing gum composition that reduce the
tensile strength of the delivery system may be increased; [0171]
14. the amount of an ingredient in the compressible chewing gum
composition, but not the delivery system, may be increased if the
ingredient reacts or mixes with the delivery system or one of its
components in a way that causes one or more components to release
faster or earlier; [0172] 15. another ingredient may be partially
or completely removed from the compressible chewing gum composition
if such removal will cause additional release or availability of
the one or more ingredients; [0173] 16. the compressible chewing
gum composition can be manipulated to decrease the mechanical
pressure needed to chew the composition; [0174] 17. the delivery
system can be less intimately mixed with the compressible chewing
gum composition; [0175] 18. the delivery system can be situated in
the compressible chewing gum composition such that less time and/or
effort are required to reach the delivery system (e.g., the
delivery system can be located in an outer layer of a multilayer
compressible chewing gum composition); [0176] 19. another
ingredient may be added to the compressible chewing gum composition
that may increase or otherwise impact capture of the one or more
ingredients in some other component (e.g., a chewing gum base) of
the compressible chewing gum composition (e.g., a chewing gum),
thereby decreasing the amount of the one or more ingredients
delivered or available to the consumer; or [0177] 20. the one or
more ingredients in the delivery system may be coated or otherwise
pre-treated prior to encapsulation to decrease the tensile strength
and/or hydrophobicity of the delivery system, increase the
miscibility of the one or more ingredients with the encapsulating
material, or otherwise destabilize the one or more ingredients
prior to, during, and/or after the encapsulation process.
[0178] In some embodiments, in addition to or as an alternative to
implementing one or more of the above changes, if it is desired to
modify the release profile of at least a portion of one or more
ingredients encapsulated in a delivery system as part of a
compressible chewing gum composition, one or more of the following
actions may be taken: [0179] 1. the amount of delivery system in
the compressible chewing gum composition may be increased (which
may serve to increase the intensity and/or duration of availability
of the one or more ingredients during consumption of the
compressible chewing gum composition); [0180] 2. the amount of
delivery system in the compressible chewing gum composition may be
decreased (which may serve to decrease the intensity and/or
duration of availability of the one or more ingredients during
consumption of the compressible chewing gum composition); [0181] 3.
the process for mixing or otherwise making the delivery system can
be modified; [0182] 4. the process for mixing or otherwise making
the compressible chewing gum composition can be modified; [0183] 5.
the average or maximum particle size of the ingredients in the
delivery system can be increased; [0184] 6. the average or maximum
particle size of the ingredients in the delivery system can be
decreased;
[0185] By using one or more of these techniques, the release of the
one or more ingredients may be hastened or delayed as desired
and/or the release profile of the one or more ingredients may be
directed or otherwise managed towards a desired release profile, or
at least a more desirable release profile. By trying various
combinations of these techniques, as desired, or at least more
desirable, release profile can be obtained for the one or more
ingredients in the compressible chewing gum composition. In some
embodiments, obtaining such a desired release profile may include
decreasing or increasing unencapsulated (i.e., free) amounts of the
one or more ingredients in the compressible chewing gum composition
and/or decreasing or increasing amounts of one or more additional
delivery systems to the compressible chewing gum composition,
wherein each of the delivery systems includes the one or more
ingredients and is designed to release a predominant amount of the
one or more ingredients at a desired time or during a desired time
period following the start of consumption or other use of the
compressible chewing gum composition.
[0186] In some embodiments changes to amounts of two or more
ingredients may be made in accordance with preferred or required
ratios or equations. For example, dental care compositions may need
to balance acceptable germ kill properties and desirable taste
characteristics. Adding too much of one or more germ killing
ingredients in the dental care composition may create a bad taste
for the oral composition that will be unacceptable to the consumer.
However, if not enough of the germ killing ingredient(s) are
present in the dental care composition, the dental care composition
may not function adequately as a germ killer or antimicrobial
product. Thus, a balance may be created between the amount of the
germ killing ingredient(s) in the dental care composition and the
flavor ingredients in the dental care composition. Further examples
of this can be found in U.S. patent application Ser. No.
11/010,082, the entire contents of which are incorporated herein by
reference for all purposes.
[0187] In some embodiments, mixing limitations, ingredient
limitations, technical requirements or limitations, ingredient
availability, preferences or requirements regarding taste, texture,
shelf life, consumption duration, or other characteristic of the
compressible chewing gum composition, consumer preference or
acceptance criteria, implementation cost, government regulations,
health concerns, etc., may limit the applicability of one or more
of the techniques described herein. For example, in some
embodiments, merely adding more of an ingredient (e.g., menthol,
germ killing agents) may produce a bitter or bad taste that may be
unacceptable to a consumer or not allowed under government
regulations.
[0188] In some embodiments, a method for modifying a release
profile of an ingredient in a delivery system, the delivery system
being included in a compressible chewing gum composition, may
include determining a first release profile for the ingredient;
determining a desired change in release profile for the ingredient
based on the first release profile; and modifying tensile strength
of the delivery system based on the desired change in release
profile for the ingredient. In some embodiments, the delivery
system may include an encapsulating material with the ingredient
being encapsulated with the encapsulating material. In some
embodiments, the method may include one or more of the following:
modifying hydrophobicity of the encapsulating material based on the
desired change in release profile; modifying components of the
encapsulating material to obtain a desired hydrophobicity of the
encapsulating material; modifying a ratio of the ingredient to the
encapsulating material based on the desired change in release
profile; modifying an amount of the delivery system in the
compressible chewing gum composition based on the desired change in
release profile; modifying an unencapsulated amount of the
ingredient in the compressible chewing gum composition based on the
desired change in release profile; modifying average particle size
of the ingredient based on the desired change in release profile;
modifying maximum particle size of the ingredient based on the
desired change in release profile.
[0189] In some embodiments, a method encapsulating an ingredient
with an encapsulating material (or otherwise selecting the
encapsulating material for the ingredient) may include determining
a desired release profile for an ingredient in a compressible
chewing gum composition; selecting an encapsulating material such
that hydrophobicity of the encapsulating material and a tensile
strength of a delivery system that will provide the desired release
profile for the ingredient in the compressible chewing gum
composition, wherein the delivery system includes the ingredient
encapsulated with the encapsulating material; and encapsulating the
ingredient with the encapsulating material.
[0190] In some embodiments, a method for modifying a release
profile of an ingredient in a delivery system, the delivery system
being included in a compressible chewing gum composition, may
include determining a first release profile for the ingredient in
the compressible chewing gum composition; determining a desired
change in release profile for the ingredient based on the first
release profile; and modifying at least one characteristic of the
delivery system based on the desired change in release profile for
the ingredient. In some embodiments, the characteristic of the
delivery system may include one or more of the following:
hydrophobicity of an encapsulating material used to encapsulate the
ingredient; molecular weight of an encapsulating material used to
encapsulate the ingredient; amount or other availability of a
tensile strength modifying agent in the delivery system; amount of
other availability of an emulsifier in the delivery system; ratio
of an amount of the ingredient to an amount of an encapsulating
material used to encapsulate the ingredient; average particle size
of the ingredient; or minimum or maximum particle size of the
ingredient.
[0191] In some embodiments, a method for modifying a release
profile of an ingredient in a delivery system, the delivery system
being included in a compressible chewing gum composition, may
include determining an actual release profile for the ingredient in
the compressible chewing gum composition; determining a desired
change in release profile for the ingredient based on the actual
release profile; and modifying at least one characteristic of the
delivery system based on the desired change in release profile for
the ingredient. In some embodiments, the delivery system may
include the ingredient being encapsulated with an encapsulating
material and modifying at least one characteristic of the delivery
system may include one or more of the following: modifying tensile
strength of the delivery system; adding a fixative to the delivery
system; modifying the encapsulating material to alter its
hydrophobicity; modifying hydrophobicity of the encapsulating
material; modifying a coating applied to the delivery system;
modifying a coating applied to the ingredient before being
encapsulated with the encapsulating material; modifying
availability of a tensile strength modifying agent in the delivery
system; modifying availability of an emulsifier in the delivery
system; modifying availability of another ingredient in the
delivery system; modifying ratio of the ingredient to the
encapsulating material in the delivery system; modifying average
particle size of the ingredient; modifying maximum particle size of
the ingredient; adding another layer of encapsulation to the
delivery system; adding a hydrophilic coating to the delivery
system.
[0192] In some embodiments, a method for method for modifying a
release profile of an ingredient in a delivery system, the delivery
system being included in a compressible chewing gum composition,
may include determining an actual release profile for the
ingredient in the compressible chewing gum composition; determining
a desired change in release profile for the ingredient based on the
actual release profile; and modifying at least one characteristic
of the compressible chewing gum composition based on the desired
change in release profile for the ingredient.
[0193] In some embodiments, the delivery system may include the
ingredient being encapsulated with an encapsulating material and
modifying at least one characteristic of the compressible chewing
gum composition may include one or more of the following: modifying
tensile strength of the delivery system; adding a fixative to the
delivery system; modifying the encapsulating material to alter its
hydrophobicity; modifying hydrophobicity of the encapsulating
material; modifying availability of an emulsifier in the
compressible chewing gum composition; modifying a coating applied
to the delivery system; modifying a coating applied to the
ingredient before being encapsulated with the encapsulating
material; modifying availability of an unencapsulated amount of the
ingredient in the compressible chewing gum composition; modifying
availability of another ingredient in the compressible chewing gum
composition; modifying availability of a tensile strength modifying
agent in the delivery system; modifying availability of an
emulsifier in the delivery system; modifying availability of
another ingredient in the delivery system; modifying ratio of the
ingredient to the encapsulating material in the delivery system;
modifying average particle size of the ingredient; modifying
maximum particle size of the ingredient; adding another layer of
encapsulation to the delivery system; adding a hydrophilic coating
to the delivery system.
[0194] In some embodiments, a method for modifying a release
profile of an ingredient encapsulated with an encapsulating
material in a delivery system, the delivery system being included
in a compressible chewing gum composition, may include determining
a first release profile for the ingredient; determining a desired
change in release profile for the ingredient based on the first
release profile; and modifying hydrophobicity the encapsulating
material based on the desired change in release profile for the
ingredient.
[0195] In some embodiments, a method for modifying a release
profile of an ingredient encapsulated with an encapsulating
material in a delivery system, the delivery system being included
in a compressible chewing gum composition, may include determining
a first release profile for the ingredient; determining a desired
change in release profile for the ingredient based on the first
release profile; and modifying ratio of the ingredient to the
encapsulating material in the delivery system based on the desired
change in release profile for the ingredient.
[0196] In some embodiments, a method for modifying a release
profile of an ingredient encapsulated with an encapsulating
material in a delivery system, the delivery system being included
in a compressible chewing gum composition, may include determining
a first release profile for the ingredient; determining a desired
change in release profile for the ingredient based on the first
release profile; and modifying average particle size of the
delivery system in the compressible chewing gum composition based
on the desired change in release profile.
[0197] In some embodiments, a method for managing a release profile
of an ingredient in a delivery system, the delivery system being
included in a compressible chewing gum composition, may include
selecting a desired release profile of the ingredient; and
selecting a tensile strength of the delivery system based on the
desired release profile.
[0198] In some embodiments, a method for managing a release profile
of an ingredient in a delivery system, the delivery system
including the ingredient encapsulated with an encapsulating
material and being included in a compressible chewing gum
composition, may include selecting a desired release profile of the
ingredient; and selecting a hydrophobicity of the encapsulating
material based on the desired release profile.
[0199] In some embodiments, a method for managing a release profile
of an ingredient in a delivery system, the delivery system
including the ingredient encapsulated with an encapsulating
material and being included in a compressible chewing gum
composition, may include selecting a desired release profile of the
ingredient; and selecting a ratio of the ingredient to the
encapsulating material in the delivery system based on the desired
release profile for the ingredient.
[0200] In some embodiments, a method for managing a release profile
of an ingredient in a delivery system, the delivery system
including the ingredient encapsulated with an encapsulating
material and being included in a compressible chewing gum
composition, may include selecting a desired release profile of the
ingredient.
[0201] In some embodiments, a method for managing a release profile
of an ingredient in a delivery system, the delivery system
including the ingredient encapsulated with an encapsulating
material and being included in a compressible chewing gum
composition, may include selecting a desired release profile of the
ingredient. In some embodiments, a method for managing a release
profile of an ingredient in a delivery system, the delivery system
including the ingredient encapsulated with an encapsulating
material and being included in a compressible chewing gum
composition, may include two or more of the following: selecting a
desired release profile of the ingredient; selecting a ratio of the
ingredient to the encapsulating material based on the desired
release profile; selecting an tensile strength for the delivery
system in the compressible chewing gum composition based on the
desired release profile; and selecting a hydrophobicity for the
encapsulating material based on the desired release profile.
[0202] In some embodiments, a method for managing a release profile
of an ingredient in a delivery system, the delivery system
including the ingredient encapsulated with an encapsulating
material and being included in a compressible chewing gum
composition, may include selecting a desired release profile of the
ingredient; and selecting a coating for the delivery system based
on the desired release profile.
[0203] In some embodiments, a method for managing a release profile
of an ingredient in a delivery system, the delivery system
including the ingredient encapsulated with an encapsulating
material and being included in a compressible chewing gum
composition, may include selecting a desired release profile of the
ingredient; and selecting a coating for the ingredient based on the
desired release profile.
[0204] In some embodiments, a method for managing a release profile
of an ingredient in a delivery system, the delivery system
including the ingredient encapsulated with an encapsulating
material and being included in a compressible chewing gum
composition, may include selecting at least one of the following:
tensile strength of the delivery system; a fixative for the
delivery system; hydrophobicity of the encapsulating material;
availability of a tensile strength modifying agent in the delivery
system; availability of an emulsifier in the delivery system; ratio
of the ingredient to the encapsulating material in the delivery
system; average particle size of the ingredient; maximum particle
size of the ingredient; a coating for the ingredient; a coating for
the delivery system; another layer of encapsulation to be added to
the delivery system; and a hydrophilic coating to be added to the
delivery system; and then making the delivery system. In some
embodiments, the method also may include making a compressible
chewing gum composition that includes the delivery system.
Encapsulation
[0205] In some embodiments, one or more ingredients may be
encapsulated with an encapsulating material to modify the release
profile of the ingredient. In general, partially or completely
encapsulating an ingredient used in a compressible chewing gum
composition with an encapsulating material may delay release of the
ingredient during consumption of the compressible chewing gum
composition, thereby delaying when the ingredient becomes available
inside the consumer's mouth, throat, and/or stomach, available to
react or mix with another ingredient, and/or available to provide
some sensory experience and/or functional or therapeutic benefit.
This can be particularly true when the ingredient is water soluble
or at least partially water soluble.
[0206] In some embodiments, a material used to encapsulate an
ingredient may include water insoluble polymers, co-polymers, or
other materials capable of forming a strong matrix, solid coating,
or film as a protective barrier with or for the ingredient. In some
embodiments, the encapsulating material may completely surround,
coat, cover, or enclose an ingredient. In other embodiments, the
encapsulating material may only partially surround, coat, cover, or
enclose an ingredient. Different encapsulating materials may
provide different release rates or release profiles for the
encapsulated ingredient. In some embodiments, encapsulating
material used in a delivery system may include one or more of the
following: polyvinyl acetate, polyethylene, crosslinked polyvinyl
pyrrolidone, polymethylmethacrylate, polylactidacid,
polyhydroxyalkanoates, ethylcellulose, polyvinyl acetatephthalate,
polyethylene glycol esters, methacrylicacid-co-methylmethacrylate,
ethylene-vinylacetate (EVA) copolymer, and the like, and
combinations thereof.
[0207] In some embodiments, an ingredient may be pre-treated prior
to encapsulation with an encapsulating material. For example, an
ingredient may be coated with a "coating material" that is not
miscible with the ingredient or is at least less miscible with the
ingredient relative to the ingredient's miscibility with the
encapsulating material.
[0208] In some embodiments, an encapsulation material may be used
to individually encapsulate different ingredients in the same
compressible chewing gum composition. For example, a delivery
system may include aspartame encapsulated by polyvinyl acetate.
Another delivery system may include ace-k encapsulated by polyvinyl
acetate. Both delivery systems may be used as ingredients in the
same chewing gum or in other compressible chewing gum compositions.
For additional examples, see U.S. Patent Application Ser. No.
60/683,634 entitled "Methods and Delivery Systems for Managing
Release of One or More Ingredients in an Edible Composition" and
filed May 23, 2005, the entire contents of which are incorporated
herein by reference for all purposes.
[0209] In some embodiments, different encapsulation materials may
be used to individually encapsulate different ingredients used in
the same compressible chewing gum composition. For example, a
delivery system may include aspartame encapsulated by polyvinyl
acetate. Another delivery system may include ace-k encapsulated by
EVA. Both delivery systems may be used as ingredients in the same
chewing gum or other compressible chewing gum compositions.
Examples of encapsulated ingredients using different encapsulating
materials can be found in U.S. Patent Application Ser. No.
60/655,894 filed Feb. 25, 2005, and entitled "Process for
Manufacturing a Delivery System for Active Components as Part of an
Edible Composition," the entire contents of which are incorporated
herein by reference for all purposes.
Methods of Encapsulation
[0210] There are many ways to encapsulate one or more ingredients
with an encapsulating material. For example, in some embodiments, a
sigma blade or Banbury.TM. type mixer may be used. In other
embodiments, an extruder or other type of continuous mixer may be
used. In some embodiments, spray coating, spray chilling,
absorption, adsorption, inclusion complexing (e.g., creating a
flavor/cyclodextrin complex), coacervation, fluidized bed coating,
or other process may be used to encapsulate an ingredient with an
encapsulating material.
[0211] Examples of encapsulation of ingredients can be found in
U.S. Patent Application Ser. No. 60/655,894, filed Feb. 25, 2005,
and entitled "Process for Manufacturing a Delivery System for
Active Components as Part of an Edible Composition," the entire
contents of which are incorporated herein by reference for all
purposes. Other examples of encapsulation of ingredients can be
found in U.S. patent application Ser. No. 10/955,255 filed Sep. 30,
2004, and entitled "Encapsulated Compositions and Methods of
Preparation," the entire contents of which are incorporated herein
by reference for all purposes. Further examples of encapsulation of
ingredients can be found in U.S. patent application Ser. No.
10/955,149 filed Sep. 30, 2004, and entitled "Thermally Stable High
Tensile Strength Encapsulation Compositions for Actives," the
entire contents of which are incorporated herein by reference for
all purposes. Still further examples of encapsulation of
ingredients can be found in U.S. patent application Ser. No.
11/052,672 filed Feb. 7, 2005, and entitled "Stable Tooth Whitening
Gum with Reactive Components," the entire contents of which are
incorporated herein by reference for all purposes. Further
encapsulation techniques and resulting delivery systems may be
found in U.S. Pat. Nos. 6,770,308, 6,759,066, 6,692,778, 6,592,912,
6,586,023, 6,555,145, 6,479,071, 6,472,000, 6,444,241, 6,365,209,
6,174,514, 5,693,334, 4,711,784, 4,816,265, and 4,384,004, the
contents of all of which are incorporated herein by reference for
all purposes.
[0212] In some embodiments, a delivery system may be ground to a
powdered material with a particular size for use as an ingredient
in a compressible chewing gum composition. For example, in some
embodiments, an ingredient may be ground to approximately the same
particle size of the other compressible chewing gum ingredients so
as to create a homogeneous compressible mixture. In some
embodiments, the delivery system may be ground to a powdered
material with an average particle size such as, for example, about
4 to about 100 mesh or about 8 to about 25 mesh or about 12 to
about 20 mesh.
Tensile Strength
[0213] In some embodiments, selection of an encapsulating material
for one or more ingredients may be based on tensile strength
desired for the resulting delivery system. For example, in some
embodiments, a delivery system produces delayed or otherwise
controlled release of an ingredient through the use of a
pre-selected or otherwise desired tensile strength.
[0214] In some embodiments, increasing the tensile strength of a
delivery system may increase the delayed or extended release of an
ingredient in the delivery system. The tensile strength for a
delivery system may be matched with a desirable release rate
selected according to the type of the ingredient(s) to be
encapsulated for the delivery system, the encapsulating material
used, any other additives incorporated in the delivery system
and/or a compressible chewing gum composition using the delivery
system as an ingredient, the desired rate of release of the
ingredient, and the like. In some embodiments, the tensile strength
of a delivery system which can be at least 6,500 psi, including
7500, 10,000, 20,000, 30,000, 40,000, 50,000, 60,000, 70,000,
80,000, 90,000, 100,000, 125,000, 135,000, 150,000, 165,000,
175,000, 180,000, 195,000, 200,000 and all ranges and subranges
there between, for example, a tensile strength range of 6,500 to
200,000 psi.
[0215] In some embodiments, a delivery system for one or more
ingredients can be provided based on the tensile strength of the
delivery system having a specific tensile strength when compared to
a standard. Thus, the design of the delivery system is not focused
on one characteristic (e.g., molecular weight) of one of the
materials (e.g., encapsulating material) used to produce the
delivery system. In this manner, a delivery system can be
formulated to express a desired release profile by adjusting and
modifying the tensile strength through the specific selection of
the ingredient(s), encapsulating material, additives, amount of the
ingredient(s), amount of encapsulating material, relative amounts
of ingredient(s) to encapsulating material, etc. If a desired
tensile strength is chosen for a delivery system, any delivery
system that has the desired tensile strength may be used without
being limited to a particular encapsulating material and its
molecular weight. The formulation process can be extended to
encapsulating materials that exhibit similar physical and chemical
properties as the encapsulating material forming part of the
standard delivery system.
[0216] In some embodiments, a delivery system for delivering an
ingredient may be formulated to ensure an effective sustained
release of the ingredient based on the type and amount of the
ingredient and the desired release rate for the ingredient. For
example, it may be desirable to affect the controlled release of a
high intensity sweetener from a chewing gum over a period of
twenty-five to thirty minutes to ensure against a rapid burst of
sweetness that may be offensive to some consumers. A shorter
controlled release time may be desirable for other type of
ingredients such as pharmaceuticals or therapeutic agents, which
may be incorporated into the same compressible chewing gum
composition by using separate delivery systems for each of these
ingredients. Delivery systems may be formulated with a particular
tensile strength associated with a range of release rates based on
a standard. The standard may comprise a series of known delivery
systems having tensile strengths over a range extending, for
example, from low to high tensile strength values. Each of the
delivery systems of the standard will be associated with a
particular release rate or ranges of release rates. Thus, for
example, a delivery system can be formulated with a relatively slow
release rate by a fabricating a delivering system having a
relatively high tensile strength. Conversely, lower tensile
strength compositions tend to exhibit relatively faster release
rates.
[0217] In some embodiments, encapsulating material in a delivery
system may be present in amounts of from about 0.2% to 10% by
weight based on the total weight of the compressible chewing gum
composition, including 0.3, 0.5, 0.7, 0.9, 1.0, 1.25, 1.4, 1.7,
1.9, 2.2, 2.45, 2.75, 3.0, 3.5, 4.0, 4.25, 4.8, 5.0, 5.5, 6.0, 6.5,
7.0, 7.25, 7.75, 8.0, 8.3, 8.7, 9.0, 9.25, 9.5, 9.8 and all values
and ranges there between, for example, from 1% to 5% by weight. The
amount of the encapsulating material can depend in part on the
amount of the ingredient(s) component that is encapsulated. The
amount of the encapsulating material with respect to the weight of
the delivery system, is from about 20% to 99%, including 35, 40,
45, 50, 55, 60, 65, 70, 75, 80, 85, 95, 97 and all values and
ranges there between, for example, from about 60% to 90% by
weight.
[0218] In some embodiments, the tensile strength of a delivery
system may be selected from relatively high tensile strengths when
a relatively slow rate of release for an ingredient in the delivery
system is desired and relatively lower tensile strengths when a
faster rate of release for an ingredient in the delivery system is
desired. Thus, when employing a tensile strength of 50,000 psi for
a delivery system, the release rate of the ingredient, will
generally be lower than the release rate of the ingredient in a
delivery system having a tensile strength of 10,000 psi regardless
of the type of encapsulating material (e.g., polyvinyl acetate)
chosen.
[0219] In some embodiments, the encapsulating material for a
delivery system is polyvinyl acetate. A representative example of a
polyvinyl acetate product suitable for use as an encapsulating
material in the present invention is Vinnapas.RTM. B100 sold by
Wacker Polymer Systems of Adrian, Mich. A delivery system utilizing
polyvinyl acetate may be prepared by melting a sufficient amount of
polyvinyl acetate at a temperature of about 65.degree. C. to
120.degree. C. for a short period of time, e.g., five minutes. The
melt temperature will depend on the type and tensile strength of
the polyvinyl acetate encapsulating material where higher tensile
strength materials will generally melt at higher temperatures. Once
the encapsulating material is melted, a suitable amount of an
ingredient (e.g., high intensity sweetener such as aspartame) is
added and blended into the molten mass thoroughly for an additional
short period of mixing. The resulting mixture is a semi-solid mass,
which is then cooled (e.g., at 0.degree. C.) to obtain a solid, and
then ground to a U.S. Standard sieve size of from about 30 to 200
(600 to 75 microns). The tensile strength of the resulting delivery
system can readily be tested according to ASTM-D638.
[0220] For additional information regarding how tensile strength of
a delivery system may be used to create managed release of one or
more ingredients, see U.S. patent application Ser. No. 11/083,968
entitled "A Delivery System for Active Components as Part of an
Edible Composition Having Preselected Tensile Strength" and filed
on Mar. 21, 2005, and U.S. patent application Ser. No. 10/719,298
entitled "A Delivery System for Active Components as Part of an
Edible Composition" and filed Nov. 21, 2003, the complete contents
of both of which are incorporated herein by reference for all
purposes.
Hydrophobicity
[0221] In some embodiments, the release of one or more ingredients
from a delivery system may depend on more than tensile strength.
For example, the release of the ingredients may be directly related
to the tensile strength of the delivery system and the
hydrophobicity (i.e., water resistance) of the encapsulating
polymer or other material.
[0222] As a more specific example, when a delivery system is used
in a chewing gum, moisture may be absorbed in the encapsulated
ingredient(s) during mastication and chewing of the chewing gum.
This may result in softening of the encapsulating material and
releasing of the ingredient(s) during the mastication and chewing
of the chewing gum. The softening of the encapsulation material
depends on the hydrophobicity of the polymer used as the
encapsulation material. In general, the higher the hydrophobicity
of the polymer, the longer mastication time is needed for softening
the polymer.
[0223] As one example, higher hydrophobic polymers such as
ethylene-vinylacetate (EVA) copolymer can be used to increase or
otherwise manage ingredient (e.g., sweetener) release times from
encapsulations. The degree of hydrophobicity can be controlled by
adjusting the ratio of ethylene and vinylacetate in the copolymer.
In general, the higher the ethylene to vinylacetate ratio, the
longer time it will take during consumption to soften the
encapsulation particles, and the slower or more delayed will be the
release rate of the ingredient. The lower the ethylene to
vinylacetate ratio, the shorter time it will take during
consumption to soften the encapsulation particles, and the faster
or earlier will be the release rate of the ingredient.
[0224] As illustrated by the discussion above, in some embodiments,
release of an ingredient from a delivery system can be managed or
otherwise controlled by formulating the delivery system based on
the hydrophobicity of the encapsulating material, e.g., the
polymer, for the ingredient. Using highly hydrophobic polymers, the
release times of the ingredient can be increased or delayed. In a
similar manner, using encapsulating material that is less
hydrophobic, the ingredient can be released more rapidly or
earlier.
[0225] The hydrophobicity of a polymer can be quantitated by the
relative water-absorption measured according to ASTM D570-98. Thus,
by selecting encapsulating material(s) for a delivery system with
relatively lower water-absorption properties and adding that to a
mixer, the release of the ingredient contained in the produced
delivery system can be delayed compared to those encapsulating
materials having higher water-absorption properties.
[0226] In some embodiments, polymers with water absorption of from
about 50 to 100% (as measured according to ASTM D570-98) can be
used. Moreover, to decrease the relative delivery rate, the
encapsulating material can be selected such that the water
absorption would be from about 15% to about 50% (as measured
according to ASTM D570-98). Still further, in other embodiments,
the water absorption properties of the encapsulating material can
be selected to be from 0.0% to about 5% or up to about 15% (as
measured according to ASTM D570-98). In other embodiments, mixtures
of two or more delivery systems formulated with encapsulating
material having different water-absorption properties can also be
used in subsequent incorporation into a compressible chewing gum
composition.
[0227] Polymers with suitable hydrophobicity which may be used for
delivery systems include homo- and co-polymers of, for example,
vinyl acetate, vinyl alcohol, ethylene, acrylic acid, methacrylate,
methacrylic acid and others. Suitable hydrophobic copolymers
include the following non-limiting examples, vinyl acetate/vinyl
alcohol copolymer, ethylene/vinyl alcohol copolymer,
ethylene/acrylic acid copolymer, ethylene/methacrylate copolymer,
ethylene/methacrylic acid copolymer.
[0228] In some examples, the hydrophobic encapsulating material in
a delivery system may be present in amounts of from about 0.2% to
10% by weight based on the total weight of a compressible chewing
gum composition containing the delivery system, including 0.3, 0.5,
0.7, 0.9, 1.0, 1.25, 1.4, 1.7, 1.9, 2.2, 2.45, 2.75, 3.0, 3.5, 4.0,
4.25, 4.8, 5.0, 5.5, 6.0, 6.5, 7.0, 7.25, 7.75, 8.0, 8.3, 8.7, 9.0,
9.25, 9.5, 9.8 and all values and ranges there between, for
example, from 1% to 5% by weight. The amount of the encapsulating
material will, of course, depend in part on the amount of the
ingredient that is encapsulated. The amount of the encapsulating
material with respect to the weight of the delivery system, is from
about 30% to 99%, including 35, 40, 45, 50, 55, 60, 65, 70, 75, 80,
85, 95, 97 and all values and ranges there between, for example,
from about 60% to 90% by weight.
[0229] In formulating the delivery system based on the selection
criteria of hydrophobicity of the encapsulating material, the
encapsulated ingredient can be entirely encapsulated within the
encapsulating material or incompletely encapsulated within the
encapsulating material provided the resulting delivery system meets
the criteria set forth hereinabove. The incomplete encapsulation
can be accomplished by modifying and/or adjusting the manufacturing
process to create partial coverage of the ingredient.
[0230] For example, if ethylene-vinyl acetate is the encapsulating
material for an ingredient, the degree of hydrophobicity can be
controlled by adjusting the ratio of ethylene and vinyl acetate in
the copolymer. The higher the ethylene to vinylacetate ratio, the
slower the release of the ingredient. Using vinylacetate/ethylene
copolymer as an example, the ratio of the vinylacetate/ethylene in
the copolymer can be from about 1 to about 60%, including ratios of
2.5, 5, 7.5, 9, 12, 18, 23, 25, 28, 30, 35, 42, 47, 52, 55, 58.5%
and all values and ranges there between.
[0231] In some embodiments, a method of selecting a target delivery
system containing an ingredient for a compressible chewing gum
composition is based on the hydrophobicity of the encapsulating
material for the ingredient in the delivery system. The method
generally includes preparing a targeted delivery system containing
an ingredient to be encapsulated, an encapsulating material and
optional additives, with the encapsulating material having a
pre-selected or otherwise desired hydrophobicity. The
hydrophobicity of the encapsulating material employed in the
targeted delivery system can be selected to provide a desirable
release rate of the ingredient. This selection of the encapsulating
material is based on the hydrophobicity of sample delivery systems
having the same or similar ingredient and known release rates of
the ingredient. In a more preferred another embodiment of the
invention, the method comprises (a) obtaining a plurality of sample
delivery systems comprising at least one ingredient, at least one
encapsulating material, and optional additives, wherein each of the
delivery systems is prepared with different encapsulating materials
having different hydrophobicities; (b) testing the sample delivery
systems to determine the respective release rates of the
ingredient(s); and (c) formulating a target delivery system
containing the same ingredient(s) with a hydrophobic encapsulating
material corresponding to a desired release rate of the
ingredient(s) based on the obtained sample delivery systems.
[0232] The method of selecting at least one delivery system
suitable for incorporation into a compressible chewing gum
composition preferably can begin by determining a desired release
rate for an ingredient (i.e., a first active component). The
determination of the desired release rate may be from known
literature or technical references or by in vitro or in vivo
testing. Once the desired release rate is determined, the desired
hydrophobicity of the encapsulating material can be determined
(i.e., a first hydrophobic encapsulating material) for a delivery
system (i.e., first delivery system) that can release the first
active component at the desired release. Once the delivery system
is obtained which can deliver the first active component as
required it is then selected for eventual inclusion in a
compressible chewing gum composition.
[0233] The method described above may then be repeated for a second
active component and for additional active components as described
via the determination and selection of a suitable delivery
system.
[0234] For additional information regarding the relationship of
hydrophobicity of an encapsulating material to the release of an
ingredient from a delivery system, see U.S. Patent Application Ser.
No. 60/683,634 entitled "Methods and Delivery Systems for Managing
Release of One or More Ingredients in an Edible Composition" and
filed on May 23, 2005, with the U.S. Patent and Trademark Office,
the complete contents of which are incorporated herein by reference
for all purposes.
Ratio of Ingredient to Encapsulating Material for Ingredient in
Delivery System
[0235] In general, the "loading" of an ingredient in a delivery
system can impact the release profile of the ingredient when the
ingredient is used in a compressible chewing gum composition.
Loading refers to the amount of one or more ingredients contained
in the delivery relative to the amount of encapsulating material.
More specifically, the ratio of the amount of one or more
ingredients in a delivery system to the amount of encapsulating
material in the delivery system can impact the release rate of the
one or more ingredients. For example, the lower the ratio or
loading of the amount of one or more ingredients in a delivery
system to the amount of encapsulating material in the delivery
system, the longer or more delayed will be the release of the one
or more ingredients from the delivery system. The higher the ratio
or loading of the amount of one or more ingredients in a delivery
system to the amount of encapsulating material in the delivery
system, the faster or earlier will be the release of the one or
more ingredients from the delivery system. This principle can be
further employed to manage the release profiles of the one or more
ingredients by using higher loading of ingredients designed to be
released early in combination with lower loading of ingredients
designed to be released later. In some embodiments, the one or more
ingredients can be the same or different.
[0236] In some embodiments, a compressible chewing gum including a
higher loading of one or more ingredients in a delivery system can
provide a more delayed release of the one or more ingredients as
compared to the same higher loaded delivery system included in a
dough mixed chewing gum. Without wishing to be bound to any theory
as to why the compressible gum system might behave this way, the
lower amount of work put into the compressible gum system as
compared to the work put into a dough mixed chewing gum through
mixing could account for the difference.
[0237] Similarly, in some embodiments, a compressible chewing gum
including a higher loading of one or more ingredients in a delivery
system can provide the same release of the one or more ingredients
as compared to a lower loading of one or more ingredients in a
delivery system added to a dough mixed chewing gum.
[0238] In some embodiments, a compressible chewing gum including a
delivery system including a higher loading of one or more
ingredients releases the one or more ingredients at the same rate
as in a dough mixed chewing gum by using a lower amount of the
delivery system including a higher loading of one or more
ingredients than the dough mixed chewing gum delivery system
including a delivery system with a lower loading of the same one or
more ingredients.
[0239] As a more specific example, three delivery systems including
aspartame encapsulated with a polyvinylacetate and a fat were
created using a conventional mixing process wherein the polyvinyl
acetate first was melted in a mixer. The aspartame and fat then
were added and the three ingredients were mixed to create a
homogenous mixture. The delivery systems had the following
aspartame to polyvinyl to fat ratios: (1) 5:90:5; (2) 15:80:5, (3)
30:65:5. The molten delivery systems were cooled and sized by
passing ground powder through a 420 micron screen. Three chewing
gums where created, each using a different delivery system. It was
determined that the chewing gum using the first ratio of the
ingredients had a lower or slower release of aspartame that the
chewing gums using the second or third ratios of the ingredients.
Similarly, the gum using the second ratio of the ingredients had a
lower or slower release of aspartame than the chewing gum using the
third ratio of the ingredients.
[0240] For additional information regarding the relationship of the
ratio of the amount ingredient in a delivery system to the amount
of encapsulating material in the delivery system to the release of
an ingredient from a delivery system, see U.S. patent application
Ser. No. 11/134,371 entitled "A Delivery System For Active
Components as Part of and Edible Composition Including a Ratio of
Encapsulating Material and Active Component" and filed on May 23,
2005, with the U.S. Patent and Trademark Office, the complete
contents of which are incorporated herein by reference for all
purposes.
Compressible Chewing Gum Composition
[0241] The gum base used in the compressible chewing gum
compositions of the present invention may be any conventional
chewing gum base used in making chewing gum. As opposed to molten,
or thermoplastic, gum base, however, the gum base in the
compressible chewing gum compositions may be in a particulate form,
such as, but not limited to, a powdered or granular gum base. The
particulate gum base may be essentially free of water and can
readily be formed into any desired shape, such as by
compression.
[0242] The gum base may include any component known in the chewing
gum art. For example, the gum base may include elastomers, bulking
agents, waxes, elastomer solvents, emulsifiers, plasticizers,
fillers, and mixtures thereof.
[0243] The elastomers (rubbers) employed in the gum base may vary
depending upon various factors such as the type of gum base
desired, the consistency of gum composition desired and the other
components used in the composition to make the final chewing gum
product. The elastomer may be any water-insoluble polymer known in
the art, and includes those gum polymers utilized for chewing gums
and bubble gums. Illustrative examples of suitable polymers in gum
bases include both natural and synthetic elastomers. For example,
those polymers which are suitable in gum base compositions include,
without limitation, natural substances (of vegetable origin) such
as chicle, natural rubber, crown gum, nispero, rosidinha, jelutong,
perillo, niger gutta, tunu, balata, guttapercha, lechi capsi,
sorva, gutta kay, and the like, and mixtures thereof. Examples of
synthetic elastomers include, without limitation, styrene-butadiene
copolymers (SBR), polyisobutylene, isobutylene-isoprene copolymers,
polyethylene, polyvinyl acetate and the like, and mixtures
thereof.
[0244] The amount of elastomer employed in the gum base may vary
depending upon various factors such as the type of gum base used,
the consistency of the gum composition desired and the other
components used in the composition to make the final chewing gum
product. In general, the elastomer will be present in the gum base
in an amount from about 10% to about 80% by weight, desirably from
about 35% to about 40% by weight.
[0245] In some embodiments, the gum base may include wax which can
soften the polymeric elastomer mixture and can improve the
elasticity of the gum base. When present, the waxes employed will
have a melting point below about 60.degree. C., and preferably
between about 45.degree. C. and about 55.degree. C. The low melting
wax may be a paraffin wax. The wax may be present in the gum base
in an amount from about 6% to about 10%, and preferably from about
7% to about 9.5%, by weight of the gum base.
[0246] In addition to the low melting point waxes, waxes having a
higher melting point may be used in the gum base in amounts up to
about 5%, by weight of the gum base. Such high melting waxes
include beeswax, vegetable wax, candelilla wax, carnuba wax, most
petroleum waxes, and the like, and mixtures thereof.
[0247] In addition to the components set out above, the gum base
may include a variety of other ingredients, such as components
selected from elastomer solvents, emulsifiers, plasticizers,
fillers, and mixtures thereof.
[0248] The gum base may contain elastomer solvents to aid in
softening the elastomer component. Such elastomer solvents may
include those elastomer solvents known in the art, for example,
terpinene resins such as polymers of alpha-pinene or beta-pinene,
methyl, glycerol and pentaerythritol esters of rosins and modified
rosins and gums such as hydrogenated, dimerized and polymerized
rosins, and mixtures thereof. Examples of elastomer solvents
suitable for use herein may include the pentaerythritol ester of
partially hydrogenated wood and gum rosin, the pentaerythritol
ester of wood and gum rosin, the glycerol ester of wood rosin, the
glycerol ester of partially dimerized wood and gum rosin, the
glycerol ester of polymerized wood and gum rosin, the glycerol
ester of tall oil rosin, the glycerol ester of wood and gum rosin
and the partially hydrogenated wood and gum rosin and the partially
hydrogenated methyl ester of wood and rosin, and the like, and
mixtures thereof. The elastomer solvent may be employed in the gum
base in amounts from about 2% to about 15%, and preferably from
about 7% to about 11%, by weight of the gum base.
[0249] The gum base may also include emulsifiers which aid in
dispersing the immiscible components into a single stable system.
Useful emulsifiers can include, but are not limited to, glyceryl
monostearate, lecithin, fatty acid monoglycerides, diglycerides,
propylene glycol monostearate, and the like; and mixtures thereof.
The emulsifier may be employed in amounts from about 2% to about
15%, and more specifically, from about 7% to about 11%, by weight
of the gum base.
[0250] The gum base may also include plasticizers or softeners to
provide a variety of desirable textures and consistency properties.
Because of the low molecular weight of these ingredients, the
plasticizers and softeners are able to penetrate the fundamental
structure of the gum base making it plastic and less viscous.
Useful plasticizers and softeners can include lanolin, palmitic
acid, oleic acid, stearic acid, sodium stearate, potassium
stearate, glyceryl triacetate, glyceryl lecithin, glyceryl
monostearate, propylene glycol monostearate, acetylated
monoglyceride, glycerine, and the like, and mixtures thereof.
Waxes, for example, natural and synthetic waxes, hydrogenated
vegetable oils, petroleum waxes such as polyurethane waxes,
polyethylene waxes, paraffin waxes, microcrystalline waxes, fatty
waxes, sorbitan monostearate, tallow, propylene glycol, mixtures
thereof, and the like, may also be incorporated into the gum base.
The plasticizers and softeners are generally employed in the gum
base in amounts up to about 20% by weight of the gum base, and more
specifically in amounts from about 9% to about 17%, by weight of
the gum base.
[0251] Plasticizers also include hydrogenated vegetable oils, such
as soybean oil and cottonseed oils, which may be employed alone or
in combination. These plasticizers provide the gum base with good
texture and soft chew characteristics. These plasticizers and
softeners are generally employed in amounts from about 5% to about
14%, and more specifically in amounts from about 5% to about 13.5%,
by weight of the gum base.
[0252] Anhydrous glycerin may also be employed as a softening
agent, such as the commercially available United States
Pharmacopeia (USP) grade. Glycerin is a syrupy liquid with a sweet
warm taste and has a sweetness of about 60% of that of cane sugar.
Because glycerin is hygroscopic, the anhydrous glycerin may be
maintained under anhydrous conditions throughout the preparation of
the compressible chewing gum composition.
[0253] In some embodiments, the gum base of the compressible
chewing gum composition may also include effective amounts of
bulking agents such as mineral adjuvants which may serve as fillers
and textural agents. Useful mineral adjuvants can include calcium
carbonate, magnesium carbonate, alumina, aluminum hydroxide,
aluminum silicate, talc, tricalcium phosphate, dicalcium phosphate,
calcium sulfate and the like, and mixtures thereof. These fillers
or adjuvants may be used in the gum base compositions in various
amounts. Preferably the amount of filler, when used, will be
present in an amount from about 15% to about 40%, and desirably
from about 20% to about 30%, by weight of the gum base.
[0254] A variety of traditional ingredients may be optionally
included in the gum base in effective amounts such as flavor agents
and coloring agents, antioxidants, preservatives, and the like. For
example, titanium dioxide and other dyes suitable for food, drug
and cosmetic applications, known as F. D. & C. dyes, may be
utilized. An anti-oxidant such as butylated hydroxytoluene (BHT),
butylated hydroxyanisole (BHA), propyl gallate, vitamin E and
mixtures thereof, may also be included. Other conventional chewing
gum additives known to one having ordinary skill in the chewing gum
art may also be used in the gum base.
[0255] The compressible chewing gum compositions may include
amounts of conventional additives selected from the group
consisting of sweetening agents, plasticizers, softeners,
emulsifiers, waxes, fillers, bulking agents (carriers, extenders,
bulk sweeteners), mineral adjuvants, flavor agents and coloring
agents, antioxidants, acidulants, thickeners, medicaments, and the
like, and mixtures thereof. Some of these additives may serve more
than one purpose. For example, in sugarless gum compositions, a
sweetener, such as maltitol or other sugar alcohol, may also
function as a bulking agent or sensate.
[0256] Bulk sweeteners, such as sugars, sugarless bulk sweeteners,
or the like, or mixtures thereof, generally can be present in
amounts of about 5% to about 95% by weight of the chewing gum
composition.
[0257] Suitable sugar sweeteners can generally include
mono-saccharides, di-saccharides and poly-saccharides such as but
not limited to, sucrose (sugar), dextrose, maltose, dextrin,
xylose, ribose, glucose, mannose, galactose, fructose (levulose),
invert sugar, fructo oligo saccharide syrups, partially hydrolyzed
starch, corn syrup solids and mixtures thereof.
[0258] Suitable sugarless bulk sweeteners can include sugar
alcohols (or polyols) such as, but not limited to, sorbitol,
xylitol, mannitol, galactitol, maltitol, hydrogenated isomaltulose
(ISOMALT.TM.), lactitol, erythritol, hydrogenated starch
hydrolysates, stevia and mixtures thereof.
[0259] Suitable hydrogenated starch hydrolysates can include those
disclosed in U.S. Pat. Nos. 25,959, 3,356,811, 4,279,931 and
various hydrogenated glucose syrups and/or powders which contain
sorbitol, hydrogenated disaccharides, hydrogenated higher
polysaccharides, or mixtures thereof. Hydrogenated starch
hydrolysates are primarily prepared by the controlled catalytic
hydrogenation of corn syrups. The resulting hydrogenated starch
hydrolysates are mixtures of monomeric, dimeric, and polymeric
saccharides. The ratios of these different saccharides give
different hydrogenated starch hydrolysates different properties.
Mixtures of hydrogenated starch hydrolysates, such as LYCASIN.TM.,
a commercially available product manufactured by Roquette Freres of
France, and HYSTAR.TM., a commercially available product
manufactured by Lonza, Inc., of Fairlawn, N.J., can also be
useful.
[0260] The plasticizers, softening agents, mineral adjuvants, waxes
and antioxidants discussed above, as being suitable for use in the
gum base, may also be used in the compressible chewing gum
composition. Examples of other conventional additives which may be
used include emulsifiers, such as lecithin and glyceryl
monostearate, thickeners, used alone or in combination with other
softeners, such as methyl cellulose, alginates, carrageenan,
xanthan gum, gelatin, carob, tragacanth, locust bean, and carboxy
methyl cellulose, acidulants such as malic acid, adipic acid,
citric acid, tartaric acid, fumaric acid, and mixtures thereof, and
fillers, such as those discussed above under the category of
mineral adjuvants.
[0261] Other conventional gum additives known to one having
ordinary skill in the chewing gum art also may be used in the
compressible chewing gum compositions.
[0262] The particulate gum base may be formed using standard
grinding techniques known in the art. The starting material may be
any conventional gum base, such as those used to produce molten gum
bases. The particulate gum base may be formed, for example, by
shredding, grinding or crushing the gum base or other processes, as
described in U.S. Pat. Nos. 3,262,784, 4,405,647, 4,753,805 and
6,290,985 and U.S. Publication No. 2003/00276871, all of which are
incorporated herein by reference in their entirety.
[0263] Desirably, the particulate gum base is ground or the like
into a particulate form that is similar in particle size to the
tableting powder. By using components of like particle size, a
homogenous mix of gum base and tableting powder may be achieved,
which may provide a gum tablet of similar homogenous make-up. The
gum base and tableting powder may have a particle size of about 4
to about 100 mesh, desirably about 8 to about 25 mesh, and more
desirably about 12 to about 20 mesh.
[0264] The particulate gum base may be present in amounts of about
10% to about 80% by weight of the chewing gum composition, or
tablet, desirably about 20% to about 50% by weight, and more
desirably about 30% to about 40% by weight.
[0265] The particulate gum base may be combined with a tableting
powder to form the pressed gum tablet. The tableting powder can be
in a dry, finely-divided form. Desirable particle size is provided
above. The tableting powder may be a sucrose-based, dextrose-based
or polyol-based powder, or combinations thereof. For example, the
polyol-based powder may be a sorbitol or mannitol powder. The
tableting powder may include other optional ingredients, such as
flavor agents, color agents, sugar and/or sugarless sweeteners, and
the like and combinations thereof.
[0266] In some embodiments, it may be desirable to combine a
food-grade lubricant with the particulate gum base and tableting
powder. Food-grade lubricants may assist in processing the gum
composition into pressed tablets. More specifically, lubricants are
used to prevent excess wear on dies and punches in tableting
manufacture. Lubricants may be useful immediately after compression
of the tablet within the die to reduce friction between the tablet
and inner die wall.
[0267] The food-grade lubricant may be added separately or it may
be included with the tableting powder, as in some commercially
available tableting powders. Examples of suitable food-grade
lubricants include: metallic stearates; fatty acids; hydrogenated
vegetable oil; partially hydrogenated vegetable oils; animal fats;
polyethylene glycols; polyoxyethylene monostearate; talc; silicon
dioxide; and combinations thereof. Food-grade lubricants may be
present in amounts of about 0-6% by weight of the gum
composition.
[0268] As described above, the compressible chewing gum composition
can be in the form of a pressed gum tablet. In some embodiments,
the particulate gum base and modified release ingredients are
pressed into a tablet form. Upon chewing, the pressed gum tablet
consolidates into a soft chewy substance.
[0269] In some embodiments, the compressible chewing gum
composition is a single-layer pressed tablet. In some embodiments,
the compressible chewing gum composition is a multi-layer pressed
tablet. Multi-layer tablet embodiments may have any desirable
number of layers. Different layers may have the same or different
thicknesses. In addition, different layers may include the same or
different ingredients.
[0270] The pressed gum tablet also may have a coating layer
surrounding the tablet. The coating layer may contain any
ingredients conventionally used in the chewing gum art. For
instance, the coating may contain sugar, polyols or high intensity
sweeteners or the like, coloring agents, flavor agents and warming
and/or cooling agents, among others. In some embodiments, the
coating layer also may include a modified release ingredient as
described above.
[0271] The compressible chewing gum compositions, or pressed
tablets, desirably have a very low moisture content. In some
embodiments, the tablets are essentially free of water.
Accordingly, some embodiments have a total water content of greater
than about 0% to about 5% by weight of the composition. The density
of the composition, or tablet, may be about 0.2 to about 0.8 g/cc.
Further, the compressible chewing gum compositions, or tablets, may
have a dissolution rate of about 1 to about 20 minutes. When in a
pressed tablet form, the chewing gum may have a Shore hardness of
about 30 to about 200.
[0272] In contrast to dough mixed chewing gums where the gum
mixture can achieve temperatures of 35 C to 60 C, compressed
chewing gum temperatures can remain around ambient temperature (23
C to 25 C). In some embodiments, subjecting the compressible
chewing gum compositions to lower temperatures can protect
temperature sensitive ingredients from thermal degradation.
Similarly, the absence of intimate mixing at temperatures above
ambient can protect delivery systems that include temperature
sensitive ingredients or ingredients subject to degradation from
gum ingredients such as flavors, plasticizers, etc. Thus,
ingredients susceptible to thermal or chemical degradation due to
conventional dough mixing can be less likely to experience
degradation in compressed chewing gum systems.
[0273] In some embodiments, methods of preparing pressed chewing
gum tablets are employed. In accordance therewith, a particulate
chewing gum base is provided. The particulate chewing gum base may
be prepared by grinding or other similar means to obtain the
desired particulate form, such as, for example, a finely divided
powder. The particulate chewing gum base is mixed with a tableting
powder, as described above. The particulate gum base and tableting
powder may be mixed in any conventional way.
[0274] It may be desirable to mix the particulate gum base and
tableting powder until a homogenous mix is achieved. Further, it
may be desirable to use a particulate gum base and tableting powder
that have similarly sized particles to obtain such a homogenous
mixture. A homogenous mixture may provide a pressed gum tablet of
similar homogenous make-up. Conventional mixing apparatus known to
those skilled in the art may be used.
[0275] A modified release ingredient may be added to the mixture of
particulate gum base and tableting powder during mixing. Once the
modified release ingredients and any other components are blended
in, the mixture may be passed through a screen of desired mesh
size. Other components, such as lubricants, may be added and the
batch may be further mixed. It may be desirable to mix until the
batch is a homogenous powder. The batch then may be punched or
pressed into gum tablets on a conventional tableting machine, such
as a Piccola Model D-8 mini rotary tablet press or a Stokes
machine.
[0276] Alternatively, the compressible chewing gum composition can
be prepared by forming a dough mixed chewing gum composition and
granulating the mixture using any suitable granulation process. The
granulated mixture may be passed through a screen of desired mesh
size. The modified release ingredient(s) may be added to the
granulated mixture and mixed. Other components, such as lubricants,
may be added and the batch may be further mixed. It may be
desirable to mix until the batch is a homogenous powder. The batch
then may be punched or pressed into gum tablets on a conventional
tableting machine, such as a Piccola Model D-8 mini rotary tablet
press or a Stokes machine.
[0277] In single-layer embodiments, the powder batch may be pressed
into gum tablets as described above.
[0278] In multi-layer embodiments, a separate layer batches may be
filled into the tableting machine in sequence and pressed together
to form a multi-layer gum tablet.
[0279] Any number of powder batches may be filled into the
tableting machine in any sequence and compressed together to form
tablets having any desired number of layers.
[0280] It will be understood by one of ordinary skill in the art
that modified release as well as free or unencapsulated ingredients
as described above can be included in a compressible gum in any
combination. Thus, compressed chewing gum tablets can have single
or multiple ingredients in free or modified release forms, and
those one or more free or modified release ingredients may be
included singly or in combination.
[0281] The following co-pending applications all relate to oral
delivery systems and are incorporated herein by reference in their
entirety: U.S. patent application Ser. No. 11/083,968 entitled "A
Delivery System for Active Component as Part of an Edible
Composition Having Preselected Tensile Strength" and filed on Mar.
21, 2005; U.S. patent application Ser. No. 10/719,298 entitled "A
Delivery System for Active Components as Part of an Edible
Composition" and filed on Nov. 21, 2003; International Application
No. PCT/US04/37185 and filed on Nov. 22, 2004; U.S. patent
application Ser. No. 11/135,149 entitled "Enhanced Flavor Release
Comestible Compositions and Methods for Same" and filed on May 23,
2005; U.S. patent application Ser. No. 11/135,153 entitled
"Controlled Release Oral Delivery System" and filed on May 23,
2005; U.S. patent application Ser. No. 11/134,367 entitled "A
Delivery System for Active Components as Part of an Edible
Composition" and filed on May 23, 2005; U.S. patent application
Ser. No. 11/134,370 entitled "A Coated Delivery System for Active
Components as Part of an Edible Composition" and filed on May 23,
2005; U.S. patent application Ser. No. 11/134,356 entitled "An
Edible Composition Including a Delivery System for Active
Components" and filed on May 23, 2005; U.S. patent application Ser.
No. 11/134,371 entitled "A Delivery System for Active Components as
Part of an Edible Composition Including a Ratio of Encapsulating
Material and Active Component" and filed on May 23, 2005; U.S.
patent application Ser. No. 11/134,480 entitled "A Delivery System
for Active Components as Part of an Edible Composition Having
Selected Particle Size" and filed on May 23, 2005; U.S. patent
application Ser. No. 11/134,369 entitled "A Compressed Delivery
System for Active Components as Part of an Edible Composition" and
filed on May 23, 2005; U.S. patent application Ser. No. 11/134,365
entitled "A Delivery System for Active Components and a Material
Having Preselected Hydrophobicity as Part of an Edible Composition"
and filed on May 23, 2005; and U.S. patent application Ser. No.
11/134,364 entitled "A Delivery System for Coated Active Components
as Part of an Edible Composition" and filed on May 23, 2005.
[0282] The features and advantages of the present invention are
more fully shown by the following examples which are provided for
purposes of illustration, and are not to be construed as limiting
the invention in any way. It will be understood by one skilled in
the art that the modified release ingredients shown in the
ingredient examples can be used interchangeably, in combinations,
and in their correspondingly effective amounts in the tableting
examples.
Tableting Examples
Example 900
TABLE-US-00001 [0283] TABLE 9 Single-Layer Pressed Gum Tablet
Component % by weight Particulate gum base/sorbitol 70-90 Sorbitol
10-20 Flavor 0.5-3.0 Modified Release Ingredient 0.005-10.00
Silicon dioxide 0.1-0.5 Magnesium stearate 2-5
[0284] A single-layer chewing gum tablet is prepared according to
the formulation in Table 9 above.
[0285] The particulate gum base and sorbitol are combined with the
modified release ingredient, and flavor. The combination is blended
for about twelve minutes. The batch is then passed through a size
14 mesh screen. Silicon dioxide is added to the screened batch and
the batch is blended for about five minutes. The magnesium stearate
is divided in half and added to the batch in two portions. After
each portion of magnesium stearate is added, the batch is blended
for about five minutes until the desirable particulate consistency
is achieved. The batch is then filled into the compression
apparatus (Piccola Model D-8 mini rotary tablet press) and
compressed into a gum tablet.
Example 1000
TABLE-US-00002 [0286] TABLE 10 Single-Layer Pressed Gum Tablet with
Free and Modified Release Sucralose Component % by weight
Particulate gum base/sorbitol 79.1 Sorbitol 14 Flavor 2 Free
Sucralose 0.15 Modified Release Sucralose 0.45 Silicon dioxide 0.3
Magnesium stearate 4
[0287] A single-layer chewing gum tablet is prepared according to
the formulation in Table 10 above.
[0288] The particulate gum base and sorbitol are combined with the
free sucralose, modified release sucralose, and flavor. The
combination is blended for about twelve minutes. The batch is then
passed through a size 14 mesh screen. Silicon dioxide is added to
the screened batch and the batch is blended for about five minutes.
The magnesium stearate is added to the batch in two portions (2%
each). After each portion of magnesium stearate is added, the batch
is blended for about five minutes until the desirable powdered
consistency is achieved. The batch is then filled into the
compression apparatus (Piccola Model D-8 mini rotary tablet press)
and compressed into a gum tablet.
Example 1500
TABLE-US-00003 [0289] TABLE 15 Single-Layer Pressed Gum Tablet with
Modified Release Sucralose Component % by weight Particulate gum
base/sorbitol 79.25 Sorbitol 14 Flavor 2 Modified Release Sucralose
0.45 Silicon dioxide 0.3 Magnesium stearate 4
[0290] A single-layer chewing gum tablet is prepared according to
the formulation in Table 15 above.
[0291] The particulate gum base and sorbitol are combined with the
free sucralose, modified release sucralose, and flavor. The
combination is blended for about twelve minutes. The batch is then
passed through a size 14 mesh screen. Silicon dioxide is added to
the screened batch and the batch is blended for about five minutes.
The magnesium stearate is added to the batch in two portions (2%
each). After each portion of magnesium stearate is added, the batch
is blended for about five minutes until the desirable powdered
consistency is achieved. The batch is then filled into the
compression apparatus (Piccola Model D-8 mini rotary tablet press)
and compressed into a gum tablet.
Example 2000
TABLE-US-00004 [0292] TABLE 20 Multi-Layer Pressed Gum Tablet with
Modified Release Sucralose Component % by weight First Layer
Particulate gum base/sorbitol 48.89 Sorbitol 9.80 Flavour 1.40
Modified Release Sucralose 0.50 Citric acid (granular) 4.90 Silicon
dioxide 0.21 Magnesium stearate 2.80 Second Layer Citric acid
(granular) 11.70 Sorbitol 16.50 Modified Release Flavor 3.00
Magnesium stearate 0.30
[0293] An multi-layer chewing gum tablet is prepared according to
the formulation in Table 20 above.
[0294] The first layer components are combined and blended as
described in Example 1000. The second tablet layer components are
similarly combined and blended. The powdered batches are filled in
the compression apparatus (Piccola Model D-8 mini rotary tablet
press) in sequence and compressed together to form a bi-layer
tablet.
Example 3000
Compressed Tablet Gum with Granulated Dough Mixed Gum and Modified
Release Sucralose
TABLE-US-00005 [0295] TABLE 30 Step 1: Preparing chewing gum
composition for grinding Component % by weight Gum Base 29 Sorbitol
67 Lecithin 0.2 Coloring 0.1 Flavoring 2 Maltodextrin 1.7
[0296] The gum base is melted at 82-94 C in a dough mixer such as a
sigma blade kettle. 40% of sorbitol and lecithin are mixed for four
minutes to get a homogeneous mixture. The remaining ingredients are
blended for five minutes. The resulting gum components are
discharged from the kettle and formed into 1/2 inch diameter ropes
and conditioned for 24 hours at 20 C. The conditioned gum is
combined with the remaining sorbitol (27%) and then ground in a
FitzMill with maximum 2% talc as grinding aid and liquid nitrogen
as cooling media to form granulated dough mixed gum. The particle
size of the granulated dough mixed gum is kept at about 4 to 20 US
screen size.
TABLE-US-00006 TABLE 35 Step 2: Preparing modified release
sucralose Component % by weight Polyvinyl acetate 77 Hydrogenated
oil 3 Sucralose 20
[0297] Polyvinyl acetate is melted at a temperature of about 85 C
in a high shear mixer such as an extruder (single or twin screw) or
sigma or Banbury mixer. The hydrogenated oil is added to the molten
polyvinyl acetate. Sucralose is then added to the resulting mixture
and mixed under high shear to completely disperse the ingredients.
The resulting filled polymer melt is cooled and ground to a
particle size of less than 590 microns. The encapsulated sucralose
matrix is stored in air tight containers with low humidity at a
temperature below 35 C.
TABLE-US-00007 TABLE 36 Step 3: Preparing pressed tablet chewing
gum composition from granulated dough mixed gum from Table 30 with
modified sucralose from Table 35 Component % by weight Granulated
dough mixed gum from Table 30 86 Sorbitol 10 Free Sucralose 0.15
Modified Release Sucralose from Table 35 1.5 Silicon dioxide 0.5
Magnesium stearate 1.85
[0298] The granulated dough mixed gum with all the other
ingredients except magnesium stearate are blended in a Hobart mixer
for 5 minutes at room temperature. The magnesium stearate is added
to the batch and further blended for about two minutes until the
desirable powdered consistency is achieved. The batch then is
filled into the compression apparatus (Piccola Model D-8 mini
rotary tablet press) and compressed into gum tablets.
Example 4000
Compressed Tablet Gum with Granulated Dough Mixed Gum and Free
Sucralose
TABLE-US-00008 [0299] TABLE 40 Step 1: Preparing chewing gum
composition for grinding Component % by weight Gum Base 29 Sorbitol
67 Lecithin 0.2 Coloring 0.1 Flavoring 2 Maltodextrin 1.7
[0300] The gum base is melted at 82-94 C in a dough mixer such as a
sigma blade kettle. 40% of sorbitol and lecithin are mixed for four
minutes to get a homogeneous mixture. The remaining ingredients are
blended for five minutes. The resulting gum components are
discharged from the kettle and formed into 1/2 inch diameter ropes
and conditioned for 24 hours at 20 C. The conditioned gum is
combined with the remaining sorbitol (27%) and then ground in a
FitzMill with maximum 2% talc as grinding aid and liquid nitrogen
as cooling media to form granulated dough mixed gum. The particle
size of the granulated dough mixed gum is kept at about 4 to 20 US
screen size.
TABLE-US-00009 TABLE 45 Step 2: Preparing pressed tablet chewing
gum composition from granulated dough mixed gum from Table 40
Component % by weight Granulated dough mixed gum from Table 40 87.1
Sorbitol 10 Free Sucralose 0.55 Silicon dioxide 0.5 Magnesium
stearate 1.85
[0301] The granulated dough mixed gum with all the other
ingredients except magnesium stearate are blended in a Hobart mixer
for 5 minutes at room temperature. The magnesium stearate is added
to the batch and further blended for about two minutes until the
desirable powdered consistency is achieved. The batch then is
filled into the compression apparatus (Piccola Model D-8 mini
rotary tablet press) and compressed into gum tablets.
Example 5000
TABLE-US-00010 [0302] TABLE 50 Dough mixed gum with free sucralose
Component % by weight Gum base 36.00 Sorbitol 60.55 Glycerin 1.00
Cinnamon flavor blend 1.90 Free sucralose 0.55
[0303] The gum base was melted in a mixer. The remaining
ingredients were added to the molten gum base in the order shown.
The melted gum base with ingredients was mixed to completely
disperse the ingredients. The resulting chewing gum was allowed to
cool. The cooled chewing gum was sized and conditioned for about a
week prior to packaging.
Example 6000
Dough Mixed Gum with Modified Release Sucralose
TABLE-US-00011 [0304] TABLE 60 Step 1: Preparing modified release
sucralose Component % by weight Polyvinyl acetate 77 Hydrogenated
oil 3 Sucralose 20
[0305] Polyvinyl acetate was melted at a temperature of about 85 C
in an extruder. The hydrogenated oil was added to the molten
polyvinyl acetate. Sucralose was then added to the resulting
mixture and mixed to completely disperse the ingredients. The
resulting filled polymer melt was cooled and ground to a particle
size of less than 590 microns. The encapsulated sucralose matrix
was stored in air tight containers with low humidity at a
temperature below 35 C.
TABLE-US-00012 TABLE 65 Step 2: Preparing dough mixed gum with
modified release sucralose Component % by weight Gum base 36.00
Sorbitol 58.95 Glycerin 1.00 Cinnamon flavor blend 1.90 Free
sucralose 0.15 Modified release sucralose from Table 60 2.00
[0306] The gum base was melted in a mixer. The remaining
ingredients were added to the molten gum base in the order shown.
The melted gum base with ingredients was mixed to completely
disperse the ingredients. The resulting chewing gum was allowed to
cool. The cooled chewing gum was sized and conditioned for about a
week prior to packaging.
Example 7000
Compressed Gum with Free Sucralose
TABLE-US-00013 [0307] TABLE 70 Step 1: Preparing chewing gum
composition for grinding Component % by weight Gum Base 29 Sorbitol
67 Lecithin 0.2 Coloring 0.1 Cinnamon flavor blend 2 Maltodextrin
1.7
[0308] The gum base was melted in a sigma blade kettle. 40% of
sorbitol and lecithin were mixed for four minutes to get a
homogeneous mixture. The remaining ingredients were blended for
five minutes. The resulting gum components were discharged from the
kettle and formed into 1/2 inch diameter ropes and conditioned for
24 hours at 20 C. The conditioned gum was combined with the
remaining sorbitol (27%) and then ground in a FitzMill with maximum
2% talc as a grinding aid and liquid nitrogen as cooling media to
form granulated dough mixed gum. The particle size of the
granulated dough mixed gum was kept at about 4 to 20 US screen
size.
TABLE-US-00014 TABLE 75 Step 2: Preparing pressed tablet chewing
gum composition from granulated dough mixed gum from Table 70
Component % by weight Granulated dough mixed gum from Table 70 87.1
Sorbitol 10 Free Sucralose 0.55 Silicon dioxide 0.5 Magnesium
stearate 1.85
[0309] The granulated dough mixed gum with all the other
ingredients except magnesium stearate were blended in a Hobart
mixer for 5 minutes at room temperature. The magnesium stearate was
added to the batch and further blended for about two minutes until
the desirable powdered consistency was achieved. The batch then was
filled into the compression apparatus (Piccola Model D-8 mini
rotary tablet press) and compressed into gum tablets.
Example 8000
Compressed Gum with Modified Release Sucralose
TABLE-US-00015 [0310] TABLE 80 Step 1: Preparing chewing gum
composition for grinding Component % by weight Gum Base 29 Sorbitol
67 Lecithin 0.2 Coloring 0.1 Cinnamon flavor blend 2 Maltodextrin
1.7
[0311] As in Example 7000 and Table 70, the gum base was melted in
a sigma blade kettle. 40% of sorbitol and lecithin were mixed for
four minutes to get a homogeneous mixture. The remaining
ingredients were blended for five minutes. The resulting gum
components were discharged from the kettle and formed into 1/2 inch
diameter ropes and conditioned for 24 hours at 20 C. The
conditioned gum was combined with the remaining sorbitol (27%) and
then ground in a FitzMill with maximum 2% talc as a grinding aid
and liquid nitrogen as cooling media to form granulated dough mixed
gum. The particle size of the granulated dough mixed gum was kept
at about 4 to 20 US screen size.
TABLE-US-00016 TABLE 85 Step 2: Preparing modified release
sucralose Component % by weight Polyvinyl acetate 77 Hydrogenated
oil 3 Sucralose 20
[0312] Polyvinyl acetate was melted at a temperature of about 85 C
in an extruder. The hydrogenated oil was added to the molten
polyvinyl acetate. Sucralose was then added to the resulting
mixture and mixed completely disperse the ingredients. The
resulting filled polymer melt was cooled and ground to a particle
size of less than 590 microns. The encapsulated sucralose matrix
was stored in air tight containers with low humidity at a
temperature below 35 C.
TABLE-US-00017 TABLE 86 Step 3: Preparing pressed tablet chewing
gum composition from granulated dough mixed gum from Table 80 with
modified sucralose from Table 85 Component % by weight Granulated
dough mixed gum from Table 80 86 Sorbitol 10 Free Sucralose 0.15
Modified Release Sucralose from Table 85 1.5 Silicon dioxide 0.5
Magnesium stearate 1.85
[0313] The granulated dough mixed gum with all the other
ingredients except magnesium stearate were blended in a Hobart
mixer for 5 minutes at room temperature. The magnesium stearate was
added to the batch and further blended for about two minutes until
the desirable powdered consistency was achieved. The batch then was
filled into the compression apparatus (Piccola Model D-8 mini
rotary tablet press) and compressed into gum tablets.
Example 9000
Sensory Results for Sweetness Enhancement in Cinnamon Gums Using
Modified Release Sucralose
[0314] The chewing gums described in examples 5000, 6000, 7000, and
8000 were evaluated by four expert panelists. Each panelist chewed
each sample for a total of 30 minutes. During the 30 minute chew
period, each panelist rated each sample for sweetness intensity
every five minutes on a scale from 0 (no perceptible sweetness) to
12 (very sweet). The results from each panelist for each sample
were averaged for each time point. The average sweetness intensity
for each sample at each 5 minute time point throughout the 30
minute chew period is shown in FIG. 1.
[0315] As can be seen in FIG. 1, Examples 6000 and 8000 (samples
with modified release sucralose) provided sweetness intensity
ratings higher than Examples 5000 and 7000 (samples with free
sucralose) at the 10 minute, 15 minute, 20 minute, and 30 minute
time points.
[0316] Additionally, Example 8000 (the compressed gum with modified
release sucralose) provided the highest level of sweetness
intensity starting at the 10 minute, 15 minute, 20 minute, and 30
minute time points. The sweetness intensity for Example 8000
(compressed gum with modified release sucralose) was higher at the
10 minute, 15 minute, 20 minute, and 30 minute time points than the
sweetness intensity for Example 6000 (dough mixed gum with modified
release sucralose).
Ingredient Examples
Ingredient Examples of Single Ingredients in a Delivery System
Example 1
Encapsulation of Glycyrrhizin--Polyvinyl Acetate Matrix
Composition:
TABLE-US-00018 [0317] Weight Ingredient percent Polyvinyl Acetate
75.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25%
Glycyrrhizin 20.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 90
C in a high shear mixer such as extruder (single or twin screw) or
sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate.
Glycyrrhizin is then added to the resulting mixture and mixed under
high shear to completely disperse the ingredients. The resulting
filled polymer melt is cooled and ground to produce a powdered
material with a particle size of less than 420 microns. The
encapsulated Glycyrrhizin matrix is stored in air tight containers
with low humidity below 35 C.
Example 2
Encapsulation of Xylitol--Polyvinyl Acetate Matrix
Composition:
TABLE-US-00019 [0318] Weight Ingredient percent Polyvinyl Acetate
55.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% Xylitol
40.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about
110 C in a high shear mixer such as extruder (single or twin screw)
or sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate.
Xylitol is then added to the resulting mixture and mixed under high
shear to completely disperse the ingredients. The resulting filled
polymer melt is cooled and ground to produce a powdered material
with a particle size of less than 420 microns. The encapsulated
xylitol matrix is stored in air tight containers with low humidity
below 35 C.
Example 3
Encapsulation of Erythritol
Composition:
TABLE-US-00020 [0319] Weight Ingredient percent Polyvinyl Acetate
55.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25%
Erythritol 40.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about
110 C in a high shear mixer such as extruder (single or twin screw)
or sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate.
Erythritol are then added to the resulting mixture and mixed under
high shear to completely disperse the ingredients. The resulting
filled polymer melt is cooled and ground to produce a powdered
material with a particle size of less than 420 microns. The
erythritol encapsulation matrix is stored in air tight containers
with low humidity below 35 C.
Example 4
Encapsulation of Adipic Acid--Polyvinyl Acetate Matrix
Composition:
TABLE-US-00021 [0320] Weight Ingredient percent Polyvinyl Acetate
60.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% Adipic
acid 35.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about
110 C in a high shear mixer such as extruder (single or twin screw)
or sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate. Adipic
acid is then added to the resulting mixture and mixed under high
shear to completely disperse the ingredients. The resulting filled
polymer melt is cooled and ground to produce a powdered material
with a particle size of less than 420 microns. The encapsulated
adipic acid matrix is stored in air tight containers with low
humidity below 35 C.
Example 5
Encapsulation of Citric Acid--Polyvinyl Acetate Matrix
Composition:
TABLE-US-00022 [0321] Weight Ingredient percent Polyvinyl Acetate
55.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% Citric
Acid 40.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about
110 C in a high shear mixer such as extruder (single or twin screw)
or sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate. Citric
acid is then added to the resulting mixture and mixed under high
shear to completely disperse the ingredients. The resulting filled
polymer melt is cooled and ground to produce a powdered material
with a particle size of less than 420 microns. The encapsulated
citric acid matrix is stored in air tight containers with low
humidity below 35 C.
Example 6
Encapsulation of Malic Acid--Polyvinyl Acetate
Composition:
TABLE-US-00023 [0322] Weight Ingredient percent Polyvinyl Acetate
55.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% Malic
acid 40.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about
110 C in a high shear mixer such as extruder (single or twin screw)
or sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate. Malic
acid are then added to the resulting mixture and mixed under high
shear to completely disperse the ingredients. The resulting filled
polymer melt is cooled and ground to produce a powdered material
with a particle size of less than 420 microns. The malic acid
encapsulation matrix is stored in air tight containers with low
humidity below 35 C.
Example 7
Encapsulation of Spray Dried Peppermint Flavor--Polyvinyl
Acetate
Composition:
TABLE-US-00024 [0323] Weight Ingredient percent Polyvinyl Acetate
75.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% Spray
dried peppermint flavor 20.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 90
C in a high shear mixer such as extruder (single or twin screw) or
sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate. Spray
dried peppermint flavor is then added to the resulting mixture and
mixed under high shear to completely disperse the ingredients. The
resulting filled polymer melt is cooled and ground to produce a
powdered material with a particle size of less than 420 microns.
The encapsulated peppermint flavor in Polyvinyl acetate matrix is
stored in air tight containers with low humidity below 35 C.
Example 8
Encapsulation of Spray Dried Strawberry Flavor--Polyvinyl
Acetate
Composition:
TABLE-US-00025 [0324] Weight Ingredient percent Polyvinyl Acetate
55.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% Spray
dried strawberry flavor 40.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 90
C in a high shear mixer such as extruder (single or twin screw) or
sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate. Spray
dried strawberry flavor is then added to the resulting mixture and
mixed under high shear to completely disperse the ingredients. The
resulting filled polymer melt is cooled and ground to produce a
powdered material with a particle size of less than 420 microns.
The encapsulated strawberry flavor is stored in air tight
containers with low humidity below 35 C.
Example 9
Encapsulation of Monosodium Glutamate
Composition:
TABLE-US-00026 [0325] Weight Ingredient percent Polyvinyl Acetate
55.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25%
Monosodium glutamate 40.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about
110 C in a high shear mixer such as extruder (single or twin screw)
or sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate.
Monosodium glutamate is then added to the resulting mixture and
mixed under high shear to completely disperse the ingredients. The
resulting filled polymer melt is cooled and ground to produce a
powdered material with a particle size of less than 420 microns.
The encapsulation matrix is stored in air tight containers with low
humidity below 35 C.
Example 10
Encapsulation of Salt--Polyvinyl Acetate Matrix
Composition:
TABLE-US-00027 [0326] Weight Ingredient percent Polyvinyl Acetate
60.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% Sodium
chloride 35.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about
110 C in a high shear mixer such as extruder (single or twin screw)
or sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate. Sodium
chloride is then added to the resulting mixture and mixed under
high shear to completely disperse the ingredients. The resulting
filled polymer melt is cooled and ground to produce a powdered
material with a particle size of less than 420 microns. The
encapsulated matrix is stored in air tight containers with low
humidity below 35 C.
Example 11
Encapsulation of Sodium Acid Sulfate--Polyvinvl Acetate Matrix
Composition:
TABLE-US-00028 [0327] Weight Ingredient percent Polyvinyl Acetate
55.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% Sodium
acid sulfate 40.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about
110 C in a high shear mixer such as extruder (single or twin screw)
or sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate. Sodium
acid sulfate is then added to the resulting mixture and mixed under
high shear to completely disperse the ingredients. The resulting
filled polymer melt is cooled and ground to produce a powdered
material with a particle size of less than 420 microns. The
encapsulated matrix is stored in air tight containers with low
humidity below 35 C.
Example 12
Encapsulation of WS-3 in Polyvinyl Acetate
Composition:
TABLE-US-00029 [0328] Weight Ingredient percent Polyvinyl Acetate
65.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% Cooling
sensate WS-3 30.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 80
C in a high shear mixer such as extruder (single or twin screw) or
sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate. WS-3
is then added to the resulting mixture and mixed under high shear
to completely disperse the ingredients. The resulting encapsulation
is cooled and ground to produce a powdered material with a particle
size of less than 420 microns. The malic acid encapsulation matrix
is stored in air tight containers with low humidity below 35 C.
Example 13
Encapsulation of WS-23--Polyvinyl Acetate Matrix
Composition:
TABLE-US-00030 [0329] Weight Ingredient percent Polyvinyl Acetate
65.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% Cooling
sensate WS-23 30.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 90
C in a high shear mixer such as extruder (single or twin screw) or
sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate. WS-23
is then added to the resulting mixture and mixed under high shear
to completely disperse the ingredients. The resulting filled
polymer melt is cooled and ground to produce a powdered material
with a particle size of less than 420 microns. The encapsulated
matrix is stored in air tight containers with low humidity below 35
C.
Example 14
Encapsulation of Menthol--Polyvinyl Acetate Matrix
Composition:
TABLE-US-00031 [0330] Weight Ingredient percent Polyvinyl Acetate
75.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% Menthol
20.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 90
C in a high shear mixer such as extruder (single or twin screw) or
sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate.
Menthol crystals is then added to the resulting mixture and mixed
under high shear to completely disperse the ingredients. The
resulting polymer melt is cooled and ground to produce a powdered
material with a particle size of less than 420 microns. The
encapsulated menthol matrix is stored in air tight containers with
low humidity below 35 C.
Example 15
Encapsulation of Caffeine--Polyvinyl Acetate Matrix
Composition:
TABLE-US-00032 [0331] Weight Ingredient percent Polyvinyl Acetate
75.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% Caffeine
20.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 90
C in a high shear mixer such as extruder (single or twin screw) or
sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate.
Caffeine is then added to the resulting mixture and mixed under
high shear to completely disperse the ingredients. The resulting
polymer melt is cooled and ground to produce a powdered material
with a particle size of less than 420 microns. The encapsulated
caffeine matrix is stored in air tight containers with low humidity
below 35 C.
Example 16
Encapsulation of Ascorbic Acid--Polyvinyl Acetate Matrix
Composition:
TABLE-US-00033 [0332] Weight Ingredient percent Polyvinyl Acetate
75.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% Ascorbic
Acid 20.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 90
C in a high shear mixer such as extruder (single or twin screw) or
sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate.
Ascorbic Acid is then added to the resulting mixture and mixed
under high shear to completely disperse the ingredients. The
resulting polymer melt is cooled and ground to produce a powdered
material with a particle size of less than 420 microns. The
encapsulated Ascorbic Acid matrix is stored in air tight containers
with low humidity below 35 C.
Example 17
Encapsulation of Calcium Lactate--Polyvinyl Acetate Matrix
Composition:
TABLE-US-00034 [0333] Weight Ingredient percent Polyvinyl Acetate
75.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% Calcium
Lactate 20.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 90
C in a high shear mixer such as extruder (single or twin screw) or
sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate.
Calcium Lactate is then added to the resulting mixture and mixed
under high shear to completely disperse the ingredients. The
resulting polymer melt is cooled and ground to produce a powdered
material with a particle size of less than 420 microns. The
encapsulated Calcium Lactate matrix is stored in air tight
containers with low humidity below 35 C.
Example 18
Encapsulation of Zinc Citrate--Polyvinyl Acetate Matrix
Composition:
TABLE-US-00035 [0334] Weight Ingredient percent Polyvinyl Acetate
75.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% Zinc
Citrate 20.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 90
C in a high shear mixer such as extruder (single or twin screw) or
sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate. Zinc
Citrate is then added to the resulting mixture and mixed under high
shear to completely disperse the ingredients. The resulting polymer
melt is cooled and ground to produce a powdered material with a
particle size of less than 420 microns. The encapsulated Zinc
Citrate matrix is stored in air tight containers with low humidity
below 35 C.
Example 19
Encapsulation of Niacin--Polyvinyl Acetate Matrix
Composition:
TABLE-US-00036 [0335] Weight Ingredient percent Polyvinyl Acetate
75.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% Niacin
20.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 90
C in a high shear mixer such as extruder (single or twin screw) or
sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate. Niacin
is then added to the resulting mixture and mixed under high shear
to completely disperse the ingredients. The resulting polymer melt
is cooled and ground to produce a powdered material with a particle
size of less than 420 microns. The encapsulated Niacin matrix is
stored in air tight containers with low humidity below 35 C.
Example 20
Encapsulation of Pyridoxine--Polyvinyl Acetate Matrix
Composition:
TABLE-US-00037 [0336] Weight Ingredient percent Polyvinyl Acetate
75.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25%
Pyridoxine 20.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 90
C in a high shear mixer such as extruder (single or twin screw) or
sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate.
Pyridoxine is then added to the resulting mixture and mixed under
high shear to completely disperse the ingredients. The resulting
polymer melt is cooled and ground to produce a powdered material
with a particle size of less than 420 microns. The encapsulated
Pyridoxine matrix is stored in air tight containers with low
humidity below 35 C.
Example 21
Encapsulation of Thiamine--Polyvinyl Acetate Matrix
Composition:
TABLE-US-00038 [0337] Weight Ingredient percent Polyvinyl Acetate
75.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% Thiamine
20.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 90
C in a high shear mixer such as extruder (single or twin screw) or
sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate.
Thiamine is then added to the resulting mixture and mixed under
high shear to completely disperse the ingredients. The resulting
polymer melt is cooled and ground to produce a powdered material
with a particle size of less than 420 microns. The encapsulated
Thiamine matrix is stored in air tight containers with low humidity
below 35 C.
Example 22
Encapsulation of Riboflavin--Polyvinyl Acetate Matrix
Composition:
TABLE-US-00039 [0338] Weight Ingredient percent Polyvinyl Acetate
75.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25%
Riboflavin 20.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 90
C in a high shear mixer such as extruder (single or twin screw) or
sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate.
Riboflavin is then added to the resulting mixture and mixed under
high shear to completely disperse the ingredients. The resulting
polymer melt is cooled and ground to produce a powdered material
with a particle size of less than 420 microns. The encapsulated
Riboflavin matrix is stored in air tight containers with low
humidity below 35 C.
Example 23
Encapsulation of Sucralose--Polyvinyl Acetate Matrix (Sucralose
20%)
Composition:
TABLE-US-00040 [0339] Weight Ingredient percent Polyvinyl Acetate
77.00% Hydrogenated Oil 3.00% Sucralose 20.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 85
C in a high shear mixer such as extruder (single or twin screw) or
sigma or Banbury mixer. The hydrogenated oil is added to the molten
polyvinyl acetate. Sucralose is then added to the resulting mixture
and mixed under high shear to completely disperse the ingredients.
The resulting filled polymer melt is cooled and ground to produce a
powdered material with a particle size of less than 590 microns.
The encapsulated sucralose matrix is stored in air tight containers
with low humidity below 35 C.
Example 24
Multiple Encapsulation of Sucralose/polvinyl Acetate Matrix (from
Example 23)
Composition:
TABLE-US-00041 [0340] Ingredient Grams Center Cores
Sucralose/Polymer Matrix (from Example 23) 700.0 Coating Solution
Purified Water 1168.0 Gum Arabic 293.0 Total Coating solution
1461.0
Procedure: Wurster process is used to encapsulate Sucralose/Polymer
Matrix. Coating solution using the above mentioned recipe is
prepared by stirring water and gum at 35 C for 2 hrs. 700 gms of
Sucralose/Polymer Matrix are suspended in a fluidizing air stream
which provide generally cyclic flow in front of a spray nozzle. The
spray nozzle sprays an atomized flow of 1461 gms of the coating
solution for 115 minutes. The coated particles are then dried in
the fluidized chamber for 50 minutes and stored below 35 C under
dry conditions.
Example 25 A
High Tensile Strength Encapsulation of Aspartame--Polyvinyl Acetate
Matrix (Aspartame 30%). Particle size less than 420 microns
Composition:
TABLE-US-00042 [0341] Weight Ingredient percent Polyvinyl Acetate
65.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% Aspartame
30.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about
110 C in a high shear mixer such as extruder (single or twin screw)
or sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate.
Aspartame is then added to the resulting mixture and mixed under
high shear to completely disperse the ingredients. The resulting
high tensile strength /low fat content encapsulation is cooled and
ground to produce a powdered material with a particle size of less
than 420 microns.
Example 25 B
Low Tensile Strength Encapsulation of Aspartame--Polyvinyl Acetate
Matrix (Aspartame 30%)
Composition:
TABLE-US-00043 [0342] Weight Ingredient percent Polyvinyl Acetate
50.00% Hydrogenated Oil 10.00% Glycerol Monostearate 10.00%
Aspartame 30.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about
110 C in a high shear mixer such as extruder (single or twin screw)
or sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate.
Aspartame is then added to the resulting mixture and mixed under
high shear to completely disperse the ingredients. The resulting
low Tensile Strength encapsulation is cooled and ground to produce
a powdered material with a particle size of less than 420
microns.
Example 25 C
High Tensile Strength Encapsulation of Aspartame--Polyvinyl Acetate
Matrix (Aspartame 30%). Particle size less than 177 microns
Composition:
TABLE-US-00044 [0343] Weight Ingredient percent Polyvinyl Acetate
65.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% Aspartame
30.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about
110 C in a high shear mixer such as extruder (single or twin screw)
or sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate.
Aspartame is then added to the resulting mixture and mixed under
high shear to completely disperse the ingredients. The resulting
high tensile strength/low fat content encapsulation is cooled and
ground to produce a powdered material with a particle size of less
than 177 microns.
Example 26
Encapsulation of AceK--Polyvinyl Acetate Matrix (Acek 30%)
Composition:
TABLE-US-00045 [0344] Weight Ingredient percent Polyvinyl Acetate
65.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% AceK
30.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about
110 C in a high shear mixer such as extruder (single or twin screw)
or sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate. AceK
is then added to the resulting mixture and mixed under high shear
to completely disperse the ingredients. The resulting filled
polymer melt is cooled and ground to produce a powdered material
with a particle size of less than 420 microns. The encapsulated
AceK matrix is stored in air tight containers with low humidity
below 35 C.
Example 27
Encapsulation of Neotame--Polyvinyl Acetate Matrix (Neotame
10%)
Composition:
TABLE-US-00046 [0345] Weight Ingredient percent Polyvinyl Acetate
75.00% Hydrogenated Oil 10.00% Glycerol Monostearate 5.00% Neotame
10.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 80
C in a high shear mixer such as extruder (single or twin screw) or
sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate.
Neotame is then added to the resulting mixture and mixed under high
shear to completely disperse the ingredients. The resulting filled
polymer melt is cooled and ground to produce a powdered material
with a particle size of less than 420 microns. The encapsulated
Neotame polymer encapsulation particles are stored in air tight
containers with low humidity below 35 C.
Example 28
Encapsulation of Pectin in Polyvinyl Acetate Matrix (Pectin
30%)
Composition:
TABLE-US-00047 [0346] Weight Ingredient percent Polyvinyl Acetate
65.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% Pectin
30.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 90
C in a high shear mixer such as extruder (single or twin screw) or
sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate. Pectin
is then added to the resulting mixture and mixed under high shear
to completely disperse the ingredients. The resulting filled
polymer melt is cooled and ground to produce a powdered material
with a particle size of less than 420 microns. The encapsulated
pectin polymer encapsulation particles are stored in air tight
containers with low humidity below 35 C.
Example 50
Chewing Gum Composition Containing Encapsulated Glycyrrhizin
TABLE-US-00048 [0347] Weight Ingredient percent Gum Base 39.00
Sorbitol 45.08 Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin
0.20 Aspartame 0.30 AceK 0.15 Encapsulated Glycyrrhizin (from
Example 1) 1.10 Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 51
Chewing Gum Composition Containing Encapsulated Xylitol
TABLE-US-00049 [0348] Weight Ingredient percent Gum Base 39.00
Sorbitol QS Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin 0.20
Aspartame 0.30 AceK 0.15 Encapsulated Xylitol (from Example 2) 6.00
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 52
Chewing Gum Composition Containing Encapsulated Erythritol
TABLE-US-00050 [0349] Weight Ingredient percent Gum Base 39.00
Sorbitol 40.18 Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin
0.20 Aspartame 0.30 AceK 0.15 Encapsulated Erythritol (from Example
3) 6.00 Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 53
Chewing Gum Composition Containing Encapsulated Adipic
Acid--Polyvinyl Acetate Matrix
TABLE-US-00051 [0350] Weight Ingredient percent Gum Base 39.00
Sorbitol 42.18 Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin
0.20 Aspartame 0.30 AceK 0.15 Encapsulated Adipic Acid (from
Example 4) 4.00 Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 54
Chewing Gum Composition Containing Encapsulated Citric
Acid--Polyvinyl Acetate Matrix
TABLE-US-00052 [0351] Weight Ingredient percent Gum Base 39.00
Sorbitol 42.18 Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin
0.20 Aspartame 0.30 AceK 0.15 Encapsulated Citric Acid (from
Example 5) 4.00 Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 55
Chewing Gum Composition Containing Encapsulated Malic
Acid--Polyvinyl Acetate
TABLE-US-00053 [0352] Weight Ingredient percent Gum Base 39.00
Sorbitol 42.18 Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin
0.20 Aspartame 0.30 AceK 0.15 Encapsulated Malic Acid (from Example
6) 4.00 Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 56
Chewing Gum Composition Containing Encapsulated Spray Dried
Peppermint Flavor
TABLE-US-00054 [0353] Weight Ingredient percent Gum Base 39.00
Sorbitol 40.18 Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin
0.20 Aspartame 0.30 AceK 0.15 Encapsulated Spray Dried Peppermint
Flavor (from Example 7) 6.00 Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 57
Chewing Gum Composition Containing Encapsulated Spray Dried
Strawberry Flavor
TABLE-US-00055 [0354] Weight Ingredient percent Gum Base 39.00
Sorbitol 40.18 Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin
0.20 Aspartame 0.30 AceK 0.15 Encapsulated Spray dried strawberry
flavor (from Example 8) 6.00 Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 58
Chewing Gum Composition Containing Encapsulated Monosodium
Glutamate
TABLE-US-00056 [0355] Weight Ingredient percent Gum Base 39.00
Sorbitol 42.18 Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin
0.20 Aspartame 0.30 AceK 0.15 Encapsulated Monosodium Glutamate
(from Example 9) 4.00 Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 59
Chewing Gum Composition Containing Encapsulated Salt
TABLE-US-00057 [0356] Weight Ingredient percent Gum Base 39.00
Sorbitol 42.18 Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin
0.20 Aspartame 0.30 AceK 0.15 Encapsulated Salt (from Example 10)
4.00 Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 60
Chewing Gum Composition Containing Encapsulated Sodium Acid
Sulfate
TABLE-US-00058 [0357] Weight Ingredient percent Gum Base 39.00
Sorbitol 41.18 Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin
0.20 Aspartame 0.30 AceK 0.15 Encapsulated Sodium acid sulfate
(from Example 11) 5.00 Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 61
Chewing Gum Composition Containing Encapsulated WS-3
TABLE-US-00059 [0358] Weight Ingredient percent Gum Base 39.00
Sorbitol 44.18 Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin
0.20 Aspartame 0.30 AceK 0.15 Encapsulated WS-3 (from Example 12)
2.00 Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 62
Chewing Gum Composition Containing Encapsulated WS-23
TABLE-US-00060 [0359] Weight Ingredient percent Gum Base 39.00
.cndot.Sorbitol 44.18 Mannitol 9.00 Flavor 3.67 Glycerin 1.50
Lecithin 0.20 Aspartame 0.30 AceK 0.15 Encapsulated WS-23 (from
Example 13) 2.00 Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 63
Chewing Gum Composition Containing Encapsulated Menthol
TABLE-US-00061 [0360] Weight Ingredient percent Gum Base 39.00
Sorbitol 43.18 Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin
0.20 Aspartame 0.30 AceK 0.15 Encapsulated Menthol (from Example
14) 3.00 Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 64
Chewing Gum Composition Containing Encapsulated Caffeine
TABLE-US-00062 [0361] Weight Ingredient percent Gum Base 39.00
Sorbitol 43.78 Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin
0.20 Aspartame 0.30 AceK 0.15 Encapsulated Caffeine (from Example
15) 1.50 Encapsulated sucralose (from example 23) 0.90 Total
100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged. Using encapsulated sucralose with
encapsulated caffeine will result in controlled release of
sucralose and caffeine. This will result in masking of bitterness
from caffeine release.
Example 65
Chewing Gum Composition Containing Encapsulated Ascorbic Acid
TABLE-US-00063 [0362] Weight Ingredient percent Gum Base 39.00
Sorbitol 43.18 Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin
0.20 Aspartame 0.30 AceK 0.15 Encapsulated Ascorbic Acid (from
Example 16) 3.00 Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 66
Chewing Gum Composition Containing Encapsulated Calcium Lactate
TABLE-US-00064 [0363] Weight Ingredient percent Gum Base 39.00
Sorbitol 41.18 Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin
0.20 Aspartame 0.30 AceK 0.15 Encapsulated Calcium Lactate (from
Example 17) 5.00 Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 67
Chewing Gum Composition Containing Encapsulated Zinc Citrate
TABLE-US-00065 [0364] Weight Ingredient percent Gum Base 39.00
Sorbitol 42.18 Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin
0.20 Aspartame 0.30 AceK 0.15 Encapsulated Zinc Citrate (from
Example 18) 4.00 Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 68
Chewing Gum Composition Containing Encapsulated Niacin
TABLE-US-00066 [0365] Weight Ingredient percent Gum Base 39.00
Sorbitol 43.18 Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin
0.20 Aspartame 0.30 AceK 0.15 Encapsulated Niacin (from Example 19)
3.00 Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 69
Chewing Gum Composition Containing Encapsulated Pyridoxine
TABLE-US-00067 [0366] Weight Ingredient percent Gum Base 39.00
Sorbitol 45.08 Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin
0.20 Aspartame 0.30 AceK 0.15 Encapsulated Pyridoxine (from Example
20) 1.10 Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 70
Chewing Gum Composition Containing Encapsulated Thiamine
TABLE-US-00068 [0367] Weight Ingredient percent Gum Base 39.00
Sorbitol 45.08 Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin
0.20 Aspartame 0.30 AceK 0.15 Encapsulated Thiamine (from Example
21) 1.10 Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 71
Chewing Gum Composition Containing Encapsulated Riboflavin
TABLE-US-00069 [0368] Weight Ingredient percent Gum Base 39.00
Sorbitol 45.08 Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin
0.20 Aspartame 0.30 AceK 0.15 Encapsulated Riboflavin (from Example
22) 1.10 Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 72
Cinnamon Chewing Gum Composition Containing Sucralose (Fast
Sucralose Release Gum)
TABLE-US-00070 [0369] Weight Ingredient percent Gum Base 36.00
Sorbitol 60.55 Glycerin 1.00 Cinnamon Flavor blend 1.90 Sucralose
0.55 Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged. Chew out-release studies of this gum
shows faster release as compared to gum in example 73.
Example 73
Cinnamon Chewing Gum Composition Containing Sucralose/Polyvinyl
Acetate Matrix (from Example 23) (Controlled Sucralose Release
Gum)
Composition:
TABLE-US-00071 [0370] Weight Ingredient percent Gum Base 36.00
Sorbitol 58.95 Glycerin 1.00 Cinnamon Flavor blend 1.90 Sucralose
0.15 Sucralose/polyvinyl acetate matrix (from example 23) 2.00
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged. Chew out-release studies of this gum
shows controlled/slowest release as compared to gums in example 72
and 73.
Example 74
Cinnamon Chewing Gum Composition Containing Multiple Encapsulated
Sucralose/Polyvinyl Acetate Matrix (from Example 24). (Slowest
Release Sucralose Gum)
Composition:
TABLE-US-00072 [0371] Weight Ingredient percent Gum Base 36.00
Sorbitol 58.10 Glycerin 1.00 Cinnamon Flavor 1.90 Sucralose 0.15
Sucralose/polyvinyl acetate matrix (from example 24) 2.85 Total
100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged. Chew out-release studies of this gum
shows controlled/slower release as compared to gum in example
72.
Example 75 A
Chewing Gum Composition Containing High Tensile Strength
Encapsulated Aspartame (Particle Size Less than 420 Microns) and
AceK Encapsulated Individually
TABLE-US-00073 [0372] Weight Ingredient percent Gum Base 39.00
Sorbitol 44.30 Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin
0.20 Encapsulated aspartame from example 25 A (30% active) 1.63
Encapsulated AceK from example 26 (30% active) 0.70 Total
100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged. Chew out studies on this gums shows
slower aspartame release compared to example 75 B (with low
strength encapsulated aspartame) and 76 (with aspartame).
Example 75 B
Chewing Gum Composition Containing Low Tensile Strength
Encapsulated Aspartame and AceK, Encapsulated Individually
TABLE-US-00074 [0373] Weight Ingredient percent Gum Base 39.00
Sorbitol 44.30 Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin
0.20 Encapsulated aspartame from example 25 B (30% active) 1.63
Encapsulated AceK from example 26 (30% active) 0.70 Total
100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged. Chew out studies on this gums shows
faster aspartame release compared to gum in example 75 A (with high
strength encapsulated aspartame) but slower than gum made in
example 76 (with aspartame).
Example 75 C
Chewing Gum Composition Containing High Tensile Strength
Encapsulated Aspartame (Particle Size Less than 177 Microns) and
AceK Encapsulated Individually
TABLE-US-00075 [0374] Weight Ingredient percent Gum Base 39.00
Sorbitol 44.30 Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin
0.20 Encapsulated aspartame from example 25 C (30% active) 1.63
Encapsulated AceK from example 26 (30% active) 0.70 Total
100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged. Chew out studies on this gums shows
faster aspartame release compared to example 75 A with larger
encapsulation particle size.
Example 76
Chewing Gum Composition Containing Aspartame and AceK
TABLE-US-00076 [0375] Weight Ingredient percent Gum Base 39.00
Sorbitol 45.93 Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin
0.20 Aspartame 0.49 AceK 0.21 Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 77
Chewing Gum Composition Containing Aspartame, AceK and Encapsulated
Neotame
TABLE-US-00077 [0376] Weight Ingredient percent Gum Base 39.00
Sorbitol 45.35 Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin
0.20 Aspartame 0.60 Acek 0.38 Encapsulated Neotame from example 27
0.30 Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 78
Chewing Gum Composition Containing Encapsulated Pectin
TABLE-US-00078 [0377] Weight Ingredient percent Gum Base 39.00
Sorbitol 42.55 Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin
0.20 Aspartame 0.60 Acek 0.38 Encapsulated Pectin from example 28.
3.10 Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Ingredient Examples of Multiple Ingredients in a Delivery
System
Example 101
Encapsulation of Aspartame, Ace-K, and Sucralose
Composition:
TABLE-US-00079 [0378] Weight Ingredient percent Polyvinyl Acetate
55.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% Aspartame
20.00% AceK 10.00% Sucralose 10.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 90
C in a high shear mixer such as extruder (single or twin screw) or
sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate.
Aspartame, Ace-K, and Sucralose are then added to the resulting
mixture and mixed under high shear to completely disperse the
ingredients. The resulting filled polymer melt is cooled and ground
to produce a powdered material with a particle size of less than
420 microns. The encapsulated sweeteners are stored in air tight
containers with low humidity below 35 C.
Example 102
Encapsulation of Aspartame, Ace-K, and Glycyrrhizin
Composition:
TABLE-US-00080 [0379] Weight Ingredient percent Polyvinyl Acetate
55.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% Aspartame
20.00% Ace-K 10.00% Glycyrrhizin 10.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about
110 C in a high shear mixer such as extruder (single or twin screw)
or sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate.
Aspartame, Ace-K, and Glycyrrhizin are then added to the resulting
mixture and mixed under high shear to completely disperse the
ingredients. The resulting filled polymer melt is cooled and ground
to produce a powdered material with a particle size of less than
420 microns. The encapsulated sweeteners are stored in air tight
containers with low humidity below 35 C.
Example 103
Encapsulation of Aspartame, Ace-K, and Menthol
Composition:
TABLE-US-00081 [0380] Weight Ingredient percent Polyvinyl Acetate
55.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% Aspartame
20.00% Ace-K 10.00% Menthol 10.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about
110 C in a high shear mixer such as extruder (single or twin screw)
or sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate.
Aspartame, Ace-K, and Menthol are then added to the resulting
mixture and mixed under high shear to completely disperse the
ingredients. The resulting filled polymer melt is cooled and ground
to produce a powdered material with a particle size of less than
420 microns. The encapsulated sweeteners are stored in air tight
containers with low humidity below 35 C.
Example 104
Encapsulation of Aspartame, Ace-K, and Adipic Acid
Composition:
TABLE-US-00082 [0381] Weight Ingredient percent Polyvinyl Acetate
55.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% Aspartame
10.00% Ace-K 5.00% Adipic acid 25.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about
110 C in a high shear mixer such as extruder (single or twin screw)
or sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate.
Aspartame, Ace-K, and Adipic Acid are then added to the resulting
mixture and mixed under high shear to completely disperse the
ingredients. The resulting filled polymer melt is cooled and ground
to produce a powdered material with a particle size of less than
420 microns. The encapsulated sweeteners are stored in air tiht
containers with low humidity below 35 C.
Example 105
Encapsulation of Adipic, Citric, and Malic Acid
Composition:
TABLE-US-00083 [0382] Weight Ingredient percent Polyvinyl Acetate
55.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% Adipic
Acid 10.00% Citric Acid 20.00% Malic Acid 10.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about
110 C in a high shear mixer such as extruder (single or twin screw)
or sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate.
Adipic, Citric, and Malic Acid are then added to the resulting
mixture and mixed under high shear to completely disperse the
ingredients. The resulting filled polymer melt is cooled and ground
to produce a powdered material with a particle size of less than
420 microns. The encapsulated acids are stored in air tight
containers with low humidity below 35 C.
Example 106
Encapsulation of Sucralose, and Citric Acid
Composition:
TABLE-US-00084 [0383] Weight Ingredient percent Polyvinyl Acetate
55.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% Sucralose
10.00% Citric Acid 30.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about
110 C in a high shear mixer such as extruder (single or twin screw)
or sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate.
Sucralose and Citric Acid are then added to the resulting mixture
and mixed under high shear to completely disperse the ingredients.
The resulting filled polymer melt is cooled and ground to produce a
powdered material with a particle size of less than 420 microns.
The encapsulation is stored in air tight containers with low
humidity below 35 C.
Example 107
Encapsulation of Sucralose and Adipic Acid
Composition:
TABLE-US-00085 [0384] Weight Ingredient percent Polyvinyl Acetate
55.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% Sucralose
10.00% Adipic Acid 30.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 90
C in a high shear mixer such as extruder (single or twin screw) or
sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate.
Sucralose and Adipic Acid are then added to the resulting mixture
and mixed under high shear to completely disperse the ingredients.
The resulting filled polymer melt is cooled and ground to produce a
powdered material with a particle size of less than 420 microns.
The encapsulation is stored in air tight containers with low
humidity below 35 C.
Example 108
Encapsulation of Aspartame and Salt
Composition:
TABLE-US-00086 [0385] Weight Ingredient percent Polyvinyl Acetate
55.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% Aspartame
20.00% Salt 20.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 90
C in a high shear mixer such as extruder (single or twin screw) or
sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate.
Aspartame and Salt are then added to the resulting mixture and
mixed under high shear to completely disperse the ingredients. The
resulting filled polymer melt is cooled and ground to produce a
powdered material with a particle size of less than 420 microns.
The encapsulation is stored in air tight containers with low
humidity below 35 C.
Example 109
Encapsulation of Aspartame with WS-3
Composition:
TABLE-US-00087 [0386] Weight Ingredient percent Polyvinyl Acetate
65.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% Aspartame
20.00% WS-3 10.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about
110 C in a high shear mixer such as extruder (single or twin screw)
or sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate.
Aspartame and WS-3 are then added to the resulting mixture and
mixed under high shear to completely disperse the ingredients. The
resulting filled polymer melt is cooled and ground to produce a
powdered material with a particle size of less than 420 microns.
The encapsulation is stored in air tight containers with low
humidity below 35 C.
Example 110
Encapsulation of Sucralose with WS-23
Composition:
TABLE-US-00088 [0387] Weight Ingredient percent Polyvinyl Acetate
75.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% Sucralose
10.00% WS-23 10.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about
110 C in a high shear mixer such as extruder (single or twin screw)
or sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate.
Sucralose and WS-23 are then added to the resulting mixture and
mixed under high shear to completely disperse the ingredients. The
resulting filled polymer melt is cooled and ground to produce a
powdered material with a particle size of less than 420 microns.
The encapsulation is stored in air tight containers with low
humidity below 35 C.
Example 111
Encapsulation of Sucralose and Menthol
Composition:
TABLE-US-00089 [0388] Weight Ingredient percent Polyvinyl Acetate
70.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% Sucralose
10.00% Menthol 15.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about
110 C in a high shear mixer such as extruder (single or twin screw)
or sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate.
Sucralose and Menthol are then added to the resulting mixture and
mixed under high shear to completely disperse the ingredients. The
resulting filled polymer melt is cooled and ground to produce a
powdered material with a particle size of less than 420 microns.
The encapsulation is stored in air tight containers with low
humidity below 35 C.
Example 112
Encapsulation of Aspartame and Neotame
Composition:
TABLE-US-00090 [0389] Weight Ingredient percent Polyvinyl Acetate
60.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% Aspartame
30.00% Neotame 5.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 80
C in a high shear mixer such as extruder (single or twin screw) or
sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate.
Aspartame and Neotame are then added to the resulting mixture and
mixed under high shear to completely disperse the ingredients. The
resulting encapsulation is cooled and ground to produce a powdered
material with a particle size of less than 420 microns. The
encapsulation matrix is stored in air tight containers with low
humidity below 35 C.
Example 113
Encapsulation of Aspartame and Adenosine Monophosphate (Bitterness
Inhibitor)
Composition:
TABLE-US-00091 [0390] Weight Ingredient percent Polyvinyl Acetate
65.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% Aspartame
20.00% Adenosine monophosphate (AMP) 10.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 90
C in a high shear mixer such as extruder (single or twin screw) or
sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate.
Aspartame and AMP are then added to the resulting mixture and mixed
under high shear to completely disperse the ingredients. The
resulting filled polymer melt is cooled and ground to produce a
powdered material with a particle size of less than 420 microns.
The encapsulation is stored in air tight containers with low
humidity below 35 C.
Example 114
Encapsulation of Aspartame and Caffeine
Composition:
TABLE-US-00092 [0391] Weight Ingredient percent Polyvinyl Acetate
60.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% Aspartame
20.00% Caffeine 15.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 90
C in a high shear mixer such as extruder (single or twin screw) or
sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate.
Aspartame and Caffeine are then added to the resulting mixture and
mixed under high shear to completely disperse the ingredients. The
resulting polymer melt is cooled and ground to produce a powdered
material with a particle size of less than 420 microns. The
encapsulation is stored in air tight containers with low humidity
below 35 C.
Example 115
Encapsulation of Sucralose and Calcium Lactate
Composition:
TABLE-US-00093 [0392] Weight Ingredient percent Polyvinyl Acetate
55.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% sucralose
10.00% Calcium Lactate 30.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 90
C in a high shear mixer such as extruder (single or twin screw) or
sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate.
Aspartame and Calcium Lactate are then added to the resulting
mixture and mixed under high shear to completely disperse the
ingredients. The resulting polymer melt is cooled and ground to
produce a powdered material with a particle size of less than 420
microns. The encapsulation is stored in air tight containers with
low humidity below 35 C.
Example 116
Encapsulation of Sucralose and Vitamin C
Composition:
TABLE-US-00094 [0393] Weight Ingredient percent Polyvinyl Acetate
65.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% Sucralose
10.00% Ascorbic Acid (Vitamin C) 20.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 90
C in a high shear mixer such as extruder (single or twin screw) or
sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate.
Sucralose and Ascorbic Acid is then added to the resulting mixture
and mixed under high shear to completely disperse the ingredients.
The resulting polymer melt is cooled and ground to produce a
powdered material with a particle size of less than 420 microns.
The encapsulation is stored in air tight containers with low
humidity below 35 C.
Example 117
Encapsulation of Aspartame and Niacin
Composition:
TABLE-US-00095 [0394] Weight Ingredient percent Polyvinyl Acetate
65.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% Aspartame
15.00% Niacin 15.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 90
C in a high shear mixer such as extruder (single or twin screw) or
sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate.
Aspartame and Niacin are then added to the resulting mixture and
mixed under high shear to completely disperse the ingredients. The
resulting polymer melt is cooled and ground to produce a powdered
material with a particle size of less than 420 microns. The
encapsulation is stored in air tight containers with low humidity
below 35 C.
Example 118
Encapsulation of Sucralose and Folic Acid
Composition:
TABLE-US-00096 [0395] Weight Ingredient percent Polyvinyl Acetate
75.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% Sucralose
10.00% Folic Acid 10.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 90
C in a high shear mixer such as extruder (single or twin screw) or
sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate.
Sucralose and Folic Acid are then added to the resulting mixture
and mixed under high shear to completely disperse the ingredients.
The resulting polymer melt is cooled and ground to produce a
powdered material with a particle size of less than 420 microns.
The encapsulation is stored in air tight containers with low
humidity below 35 C.
Example 119
Encapsulation of Mixed Aspartame and AceK--Polyvinyl Acetate Matrix
(Actives=30%)
Composition:
TABLE-US-00097 [0396] Weight Ingredient percent Polyvinyl Acetate
65.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% Aspartame
21.00% AceK 9.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about
110 C in a high shear mixer such as extruder (single or twin screw)
or sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate.
Aspartame and AceK (60/40) are then added to the resulting mixture
and mixed under high shear to completely disperse the ingredients.
The resulting filled polymer melt is cooled and ground to produce a
powdered material with a particle size of less than 420 microns.
The mixed Aspartame and AceK encapsulation matrix is stored in air
tight containers with low humidity below 35 C.
Example 120
Encapsulation of Mixed WS-3 and WS-23--Polyvinyl Acetate Matrix
Composition:
TABLE-US-00098 [0397] Weight Ingredient percent Polyvinyl Acetate
65.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% Cooling
sensate WS-3 15.00% Cooling sensate WS-23 15.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 80
C in a high shear mixer such as extruder (single or twin screw) or
sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate. WS-3
and WS-23 are then added to the resulting mixture and mixed under
high shear to completely disperse the ingredients. The resulting
filled polymer melt is cooled and ground to produce a powdered
material with a particle size of less than 420 microns. The mixed
WS-3 and WS-23 encapsulation matrix is stored in air tight
containers with low humidity below 35 C.
Example 121
Encapsulation of Mixed Aspartame and Calciumcarbonate--Polyvinyl
Acetate Matrix
Composition:
TABLE-US-00099 [0398] Weight Ingredient percent Polyvinyl Acetate
60.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% Aspartame
20.00% Calciumcarbonate 15.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 80
C in a high shear mixer such as extruder (single or twin screw) or
sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate.
Aspartame and calcium carbonate are then added to the resulting
mixture and mixed under high shear to completely disperse the
ingredients. The resulting filled polymer melt is cooled and ground
to produce a powdered material with a particle size of less than
420 microns. The mixed aspartame and calcium carbonate
encapsulation matrix is stored in air tight containers with low
humidity below 35 C.
Example 122
Encapsulation of Mixed Aspartame and Talc--Polyvinyl Acetate
Matrix
Composition:
TABLE-US-00100 [0399] Weight Ingredient percent Polyvinyl Acetate
60.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% Aspartame
20.00% Talc 15.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 80
C in a high shear mixer such as extruder (single or twin screw) or
sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate.
Aspartame and talc are then added to the resulting mixture and
mixed under high shear to completely disperse the ingredients. The
resulting filled polymer melt is cooled and ground to produce a
powdered material with a particle size of less than 420 microns.
The mixed aspartame and talc encapsulation matrix is stored in air
tight containers with low humidity below 35 C.
Example 151
Chewing Gum Composition Containing Encapsulated Aspartame, Ace-K,
and Sucralose
TABLE-US-00101 [0400] Weight Ingredient percent Gum Base 39.00
Sorbitol 44.18 Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin
0.20 Aspartame 0.30 AceK 0.15 Encapsulated Aspartame, Ace-K, and
Sucralose (from Example 2.00 101) Total 100.00
Procedure: Gum is prepared in the following manner. The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 152
Chewing Gum Composition Containing Encapsulated Aspartame, Ace-K,
and Glycyrrhizin
TABLE-US-00102 [0401] Weight Ingredient percent Gum Base 39.00
Sorbitol 45.08 Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin
0.20 Aspartame 0.30 AceK 0.15 Encapsulated Aspartame, Ace-K, and
Glycyrrhizin (from 1.10 Example 102) Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 153
Chewing Gum Composition Containing Encapsulated Aspartame, Ace-K,
and Menthol
TABLE-US-00103 [0402] Weight Ingredient percent Gum Base 39.00
Sorbitol 43.68 Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin
0.20 Aspartame 0.30 AceK 0.15 Encapsulated Aspartame, Ace-K, and
Menthol 2.50 (from Example 103) Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 154
Chewing Gum Composition Containing Encapsulated Aspartame, Ace-K,
and Adipic Acid
TABLE-US-00104 [0403] Weight Ingredient percent Gum Base 39.00
Sorbitol 42.98 Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin
0.20 Aspartame 0.30 AceK 0.15 Encapsulated Aspartame, Ace-K, and
Adipic Acid 3.20 (from Example 104) Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 155
Chewing Gum Composition Containing Encapsulated Adipic, Citric, and
Malic Acid
TABLE-US-00105 [0404] Weight Ingredient percent Gum Base 39.00
Sorbitol 41.98 Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin
0.20 Aspartame 0.30 AceK 0.15 Encapsulated Adipic, Citric, and
Malic Acid 4.20 (from Example 105) Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 156
Chewing Gum Composition Containing Encapsulated Sucralose and
Citric Acid
TABLE-US-00106 [0405] Weight Ingredient percent Gum Base 39.00
Sorbitol 44.08 Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin
0.20 Aspartame 0.30 AceK 0.15 Encapsulated Sucralose and Citric
Acid (from Example 106) 2.10 Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 157
Chewing Gum Composition Containing Encapsulated Sucralose and
Adipic Acid
TABLE-US-00107 [0406] Weight Ingredient percent Gum Base 39.00
Sorbitol 44.08 Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin
0.20 Aspartame 0.30 AceK 0.15 Encapsulated Sucralose and Adipic
Acid (from Example 107) 2.10 Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 158
Chewing Gum Composition Containing Encapsulated Aspartame and
Salt
TABLE-US-00108 [0407] Weight Ingredient percent Gum Base 39.00
Sorbitol 42.98 Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin
0.20 Aspartame 0.30 AceK 0.15 Encapsulated Aspartame and Salt (from
Example 108) 3.20 Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 159
Chewing Gum Composition Containing Encapsulated Aspartame and
WS-3
TABLE-US-00109 [0408] Weight Ingredient percent Gum Base 39.00
Sorbitol 43.08 Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin
0.20 Aspartame 0.30 AceK 0.15 Encapsulated Aspartame with WS-3
(from Example 109) 3.10 Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 160
Chewing Gum Composition Containing Encapsulated Sucralose with
WS-23
TABLE-US-00110 [0409] Weight Ingredient percent Gum Base 39.00
Sorbitol 44.38 Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin
0.20 Aspartame 0.30 AceK 0.15 Encapsulated Sucralose with WS-23
(from Example 110) 1.80 Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 161
Chewing Gum Composition Containing Encapsulated Sucralose with
Menthol
TABLE-US-00111 [0410] Weight Ingredient percent Gum Base 39.00
Sorbitol 44.08 Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin
0.20 Aspartame 0.30 AceK 0.15 Encapsulated Sucralose with Menthol
(from Example 111) 2.10 Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 162
Chewing Gum Composition Containing Encapsulated Aspartame with
Neotame
TABLE-US-00112 [0411] Weight Ingredient percent Gum Base 39.00
Sorbitol 42.28 Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin
0.20 Aspartame 0.30 AceK 0.15 Encapsulated Aspartame with Neotame
(from Example 112) 3.90 Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 163
Chewing Gum Composition Containing Encapsulated Aspartame with
AMP
TABLE-US-00113 [0412] Weight Ingredient percent Gum Base 39.00
Sorbitol 41.58 Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin
0.20 Aspartame 0.30 AceK 0.15 Encapsulated Aspartame with AMP (from
Example 113) 4.60 Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 164
Chewing Gum Composition Containing Encapsulated Aspartame with
Caffeine
TABLE-US-00114 [0413] Weight Ingredient percent Gum Base 39.00
Sorbitol 43.58 Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin
0.20 Aspartame 0.30 AceK 0.15 Encapsulated Aspartame with Caffeine
(from Example 114) 2.60 Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 165
Chewing Gum Composition Containing Encapsulated Aspartame with
Calcium Lactate
TABLE-US-00115 [0414] Weight Ingredient percent Gum Base 39.00
Sorbitol 40.98 Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin
0.20 Aspartame 0.30 AceK 0.15 Encapsulated Aspartame with Calcium
Lactate (from Example 5.20 115) Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 166
Chewing Gum Composition Containing Encapsulated Sucralose with
Vitamin C
TABLE-US-00116 [0415] Weight Ingredient percent Gum Base 39.00
Sorbitol 42.28 Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin
0.20 Aspartame 0.30 AceK 0.15 Encapsulated Sucralose with Vitamin C
(from Example 116) 3.90 Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 167
Chewing Gum Composition Containing Encapsulated Aspartame with
Niacin
TABLE-US-00117 [0416] Weight Ingredient percent Gum Base 39.00
Sorbitol 43.28 Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin
0.20 Aspartame 0.30 AceK 0.15 Encapsulated Aspartame with Niacin
(from Example 117) 2.90 Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 168
Chewing Gum Composition Containing Encapsulated Sucralose with
Folic Acid
TABLE-US-00118 [0417] Weight Ingredient percent Gum Base 39.00
Sorbitol 43.98 Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin
0.20 Aspartame 0.30 AceK 0.15 Encapsulated sucralose with Folic
Acid (from Example 118) 2.20 Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 169
Chewing Gum Composition Containing Encapsulated Aspartame and AceK
(Mixed) Encapsulated
TABLE-US-00119 [0418] Weight Ingredient percent Gum Base 39.00
Sorbitol 44.30 Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin
0.20 Encapsulated Aspartame + AceK from example 119 2.33 (30%
active) Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 170
Chewing Gum Composition Containing WS-3 and WS-23 Encapsulated in
Single Polymer Matrix (from Example 120)
TABLE-US-00120 [0419] Weight Ingredient percent Gum Base 39.00
Sorbitol 44.30 Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin
0.20 Encapsulated WS-3 and WS-23 from example 120 (30% active) 2.33
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Ingredient Examples of Single Oral Care Ingredients in a Delivery
System
Example 300
Encapsulation of Sodium tripolyphosphate
(Sodiumtripolyphosphate)--Polyvinyl Acetate Matrix
Composition:
TABLE-US-00121 [0420] Weight Ingredient percent Polyvinyl Acetate
55.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25%
Sodiumtripolyphosphate 40.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about
110 C in a high shear mixer such as extruder (single or twin screw)
or sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate.
Sodiumtripolyphosphate is then added to the resulting mixture and
mixed under high shear to completely disperse the ingredients. The
resulting filled polymer melt is cooled and ground to produce a
powdered material with a particle size of less than 420 microns.
The encapsulated matrix is stored in air tight containers with low
humidity below 35 C.
Example 301
Encapsulation of Sodium Fluoride (NaF)--Polyvinyl Acetate
Matrix
TABLE-US-00122 [0421] Weight Ingredient percent Polyvinyl Acetate
65.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% Sodium
Fluoride 30.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about
110 C in a high shear mixer such as extruder (single or twin screw)
or sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate. NaF is
then added to the resulting mixture and mixed under high shear to
completely disperse the ingredients. The resulting filled polymer
melt is cooled and ground to produce a powdered material with a
particle size of less than 420 microns. The encapsulated matrix is
stored in air tight containers with low humidity below 35 C.
Example 302
Encapsulation of Calcium Peroxide--Polyvinyl Acetate Matrix
Composition:
TABLE-US-00123 [0422] Weight Ingredient percent Polyvinyl Acetate
55.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% Calcium
Peroxide 40.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 80
C in a high shear mixer such as extruder (single or twin screw) or
sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate.
Calcium peroxide is then added to the resulting mixture and mixed
under high shear to completely disperse the ingredients. The
resulting filled polymer melt is cooled and ground to produce a
powdered material with a particle size of less than 420 microns.
The encapsulated matrix is stored in air tight containers with low
humidity below 35 C.
Example 303
Encapsulation of Zinc Chloride--Polyvinyl Acetate Matrix
Composition:
TABLE-US-00124 [0423] Weight Ingredient percent Polyvinyl Acetate
65.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% Zinc
Chloride 30.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about
110 C in a high shear mixer such as extruder (single or twin screw)
or sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate. zinc
chloride is then added to the resulting mixture and mixed under
high shear to completely disperse the ingredients. The resulting
filled polymer melt is cooled and ground to produce a powdered
material with a particle size of less than 420 microns. The
encapsulated matrix is stored in air tight containers with low
humidity below 35 C.
Example 304
Encapsulation of Carbamide Peroxide--Polyvinyl Acetate Matrix
Composition:
TABLE-US-00125 [0424] Weight Ingredient percent Polyvinyl Acetate
55.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% Carbamide
Peroxide 40.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 80
C in a high shear mixer such as extruder (single or twin screw) or
sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate.
Carbamide peroxide is then added to the resulting mixture and mixed
under high shear to completely disperse the ingredients. The
resulting filled polymer melt is cooled and ground to produce a
powdered material with a particle size of less than 420 microns.
The encapsulated matrix is stored in air tight containers with low
humidity below 35 C.
Example 306
Encapsulation of Potassium Nitrate (KNO3)--Polvvinvl Acetate
Matrix
Composition:
TABLE-US-00126 [0425] Weight Ingredient percent Polyvinyl Acetate
55.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% Potassium
Nitrate 40.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about
110 C in a high shear mixer such as extruder (single or twin screw)
or sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate. KNO3
is then added to the resulting mixture and mixed under high shear
to completely disperse the ingredients. The resulting filled
polymer melt is cooled and ground to produce a powdered material
with a particle size of less than 420 microns. The encapsulated
matrix is stored in air tight containers with low humidity below 35
C.
Example 306
Encapsulation of Chlorhexidine--Polyvinyl Acetate Matrix
Composition:
TABLE-US-00127 [0426] Weight Ingredient percent Polyvinyl Acetate
55.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25%
Chlorhexidine 40.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 80
C in a high shear mixer such as extruder (single or twin screw) or
sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate.
Chlorhexidine is then added to the resulting mixture and mixed
under high shear to completely disperse the ingredients. The
resulting filled polymer melt is cooled and ground to produce a
powdered material with a particle size of less than 420 microns.
The encapsulated matrix is stored in air tight containers with low
humidity below 35 C.
Example 307
Encapsulation of Sodium Stearate--Polyvinyl Acetate Matrix
Composition:
TABLE-US-00128 [0427] Weight Ingredient percent Polyvinyl Acetate
55.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% Sodium
stearate 40.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about
110 C in a high shear mixer such as extruder (single or twin screw)
or sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate. Sodium
stearate is then added to the resulting mixture and mixed under
high shear to completely disperse the ingredients. The resulting
filled polymer melt is cooled and ground to produce a powdered
material with a particle size of less than 420 microns. The
encapsulated matrix is stored in air tight containers with low
humidity below 35 C.
Example 308
Encapsulation of Sodium Bicarbonate--Polyvinyl Acetate Matrix
Composition:
TABLE-US-00129 [0428] Weight Ingredient percent Polyvinyl Acetate
55.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% Sodium
Bicarbonate 40.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about
110 C in a high shear mixer such as extruder (single or twin screw)
or sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate. NaHCO3
is then added to the resulting mixture and mixed under high shear
to completely disperse the ingredients. The resulting filled
polymer melt is cooled and ground to produce a powdered-material
with a particle size of less than 420 microns. The encapsulated
matrix is stored in air tight containers with low humidity below 35
C.
Example 309
Encapsulation of Cetylpridinium Chloride (CPC)--Polyvinyl Acetate
Matrix
TABLE-US-00130 [0429] Weight Ingredient percent Polyvinyl Acetate
55.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25%
Cetylpridinium chloride 40.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 80
C in a high shear mixer such as extruder (single or twin screw) or
sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate. CPC is
then added to the resulting mixture and mixed under high shear to
completely disperse the ingredients. The resulting filled polymer
melt is cooled and ground to produce a powdered material with a
particle size of less than 420 microns. The encapsulated matrix is
stored in air tight containers with low humidity below 35 C.
Example 310
Encapsulation of Calcium Casein Peptone-Calcium Phosphate CCP-CP
(Recaldent)--Polyvinyl Acetate Matrix
Composition:
TABLE-US-00131 [0430] Weight Ingredient percent Polyvinyl Acetate
55.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% Recaldent
40.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 80
C in a high shear mixer such as extruder (single or twin screw) or
sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate.
Recaldent is then added to the resulting mixture and mixed under
high shear to completely disperse the ingredients. The resulting
filled polymer melt is cooled and ground to produce a powdered
material with a particle size of less than 420 microns. The
encapsulated matrix is stored in air tight containers with low
humidity below 35 C.
Example 311
Encapsulation of Sodium Ricinoleate--Polyvinyl Acetate Matrix
Composition:
TABLE-US-00132 [0431] Weight Ingredient percent Polyvinyl Acetate
55.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% Sodium
Ricinoleate 40.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about
110 C in a high shear mixer such as extruder (single or twin screw)
or sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate. Sodium
ricinoleate is then added to the resulting mixture and mixed under
high shear to completely disperse the ingredients. The resulting
filled polymer melt is cooled and ground to produce a powdered
material with a particle size of less than 420 microns. The
encapsulated matrix is stored in air tight containers with low
humidity below 35 C.
Example 312
Encapsulation of Sodium Hexametaphosphate
(Sodiumhexamataphosphate)--Polyvinyl Acetate Matrix
Composition:
TABLE-US-00133 [0432] Weight Ingredient percent Polyvinyl Acetate
55.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% Sodium
Hexametaphosphate 40.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about
110 C in a high shear mixer such as extruder (single or twin screw)
or sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate.
Sodiumhexamataphosphate is then added to the resulting mixture and
mixed under high shear to completely disperse the ingredients. The
resulting filled polymer melt is cooled and ground to produce a
powdered material with a particle size of less than 420 microns.
The encapsulated matrix is stored in air tight containers with low
humidity below 35 C.
Example 313
Encapsulation of Urea--Polyvinyl Acetate Matrix
TABLE-US-00134 [0433] Weight Ingredient percent Polyvinyl Acetate
55.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% Urea
40.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 80
C in a high shear mixer such as extruder (single or twin screw) or
sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate. Urea
is then added to the resulting mixture and mixed under high shear
to completely disperse the ingredients. The resulting filled
polymer melt is cooled and ground to produce a powdered material
with a particle size of less than 420 microns. The encapsulated
matrix is stored in air tight containers with low humidity below 35
C.
Example 314
Chewing Gum Composition Containing Encapsulated Sodium
Tripolyphosphate (Sodiumtripolyphosphate)
TABLE-US-00135 [0434] Weight Ingredient percent Gum Base 39.00
Sorbitol QS Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin 0.20
Aspartame 0.30 AceK 0.15 Encapsulated Sodiumtripolyphosphate(from
Example 300) 7.00 Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 315
Chewing Gum Composition Containing Encapsulated Sodium Fluoride
(NaF)
TABLE-US-00136 [0435] Weight Ingredient percent Gum Base 39.00
Sorbitol QS Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin 0.20
Aspartame 0.30 AceK 0.15 Encapsulated NaF(from Example 301) 0.40
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 316
Chewing Gum Composition Containing Encapsulated Calcium
Peroxide
TABLE-US-00137 [0436] Weight Ingredient percent Gum Base 39.00
Sorbitol QS Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin 0.20
Aspartame 0.30 AceK 0.15 Encapsulated Calcium peroxide(from Example
302) 3.40 Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 317
Chewing Gum Composition Containing Encapsulated Zinc Chloride
TABLE-US-00138 [0437] Weight Ingredient percent Gum Base 39.00
Sorbitol QS Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin 0.20
Aspartame 0.30 AceK 0.15 Encapsulated Zinc chloride(from Example
303) 1.10 Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 318
Chewing Gum Composition Containing Encapsulated Carbamide
Peroxide
TABLE-US-00139 [0438] Weight Ingredient percent Gum Base 39.00
Sorbitol QS Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin 0.20
Aspartame 0.30 AceK 0.15 Encapsulated carbamide peroxide(from
Example 304) 3.00 Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 319
Chewing Gum Composition Containing Encapsulated Potassium
Nitrate
TABLE-US-00140 [0439] Weight Ingredient percent Gum Base 39.00
Sorbitol QS Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin 0.20
Aspartame 0.30 AceK 0.15 Encapsulated Potassium Nitrate(from
Example 305) 6.00 Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 319
Chewing Gum Composition Containing Encapsulated Chlorhexidine
TABLE-US-00141 [0440] Weight Ingredient percent Gum Base 39.00
Sorbitol QS Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin 0.20
.cndot.Aspartame 0.30 AceK 0.15 Encapsulated chlorehexidine(from
Example 306) 6.00 Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 320
Chewing Gum Composition Containing Encapsulated Sodium Stearate
TABLE-US-00142 [0441] Weight Ingredient percent Gum Base 39.00
Sorbitol QS Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin 0.20
Aspartame 0.30 AceK 0.15 Encapsulated sodium stearate(from Example
307) 3.00 Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 321
Chewing Gum Composition Containing Encapsulated Sodium
Bicarbonate
TABLE-US-00143 [0442] Weight Ingredient percent Gum Base 39.00
Sorbitol QS Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin 0.20
Aspartame 0.30 AceK 0.15 Encapsulated sodium bicarbonate(from
Example 308) 4.00 Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 321
Chewing Gum Composition Containing Encapsulated Cetylprydinium
Chloride (CPC)
TABLE-US-00144 [0443] Weight Ingredient percent Gum Base 39.00
Sorbitol QS Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin 0.20
Aspartame 0.30 AceK 0.15 Encapsulated CPC (from Example 309) 0.90
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 322
Chewing Gum Composition Containing Encapsulated Recaldent
TABLE-US-00145 [0444] Weight Ingredient percent Gum Base 39.00
Sorbitol QS Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin 0.20
Aspartame 0.30 AceK 0.15 Encapsulated Recaldent(from Example 310)
4.00 Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 323
Chewing Gum Composition Containing Encapsulated Sodium
Ricinoleate
TABLE-US-00146 [0445] Weight Ingredient percent Gum Base 39.00
Sorbitol QS Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin 0.20
Aspartame 0.30 AceK 0.15 Encapsulated sodium ricinoleate(from
Example 311) 2.00 Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 324
Chewing Gum Composition Containing Encapsulated Sodium
Hexametaphosphate (Sodiumhexamataphosphate)
TABLE-US-00147 [0446] Weight Ingredient percent Gum Base 39.00
Sorbitol QS Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin 0.20
Aspartame 0.30 AceK 0.15 Encapsulated Sodiumhexamataphosphate (from
Example 312) 5.00 Encapsulated sucralose (from example 23) 0.90
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to coo/. The cooled chewing gum is sized and conditioned
for about a week and packaged. Using encapsulated sucralose with
encapsulated Sodiumhexamataphosphate will result in controlled
release of sucralose and Sodiumhexamataphosphate. This will result
in masking of saltiness taste from Sodiumhexamataphosphate
release.
Example 325
Chewing Gum Composition Containing Encapsulated Urea
TABLE-US-00148 [0447] Weight Ingredient percent Gum Base 39.00
Sorbitol QS Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin 0.20
Aspartame 0.30 AceK 0.15 Encapsulated Urea (from Example 313) 5.00
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 326
Chewing Gum Composition Containing Sodium Tripolyphosphate
(Sodiumtripolyphosphate)
TABLE-US-00149 [0448] Weight Ingredient percent Gum Base 39.00
Sorbitol QS Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin 0.20
Aspartame 0.30 AceK 0.15 Sodiumtripolyphosphate 2.80 Total
100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Ingredient Examples of Multiple Oral Care Ingredients in a Delivery
System
Example 360
Encapsulation of Sodiumtripolyphosphate (STP) and Sodium
Stearate--Polyvinyl Acetate Matrix
Composition:
TABLE-US-00150 [0449] Weight Ingredient percent Polyvinyl Acetate
55.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25%
Sodiumtripolyphosphate 20.00% Sodium stearate 10.00% Sucralose
10.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about
110 C in a high shear mixer such as extruder (single or twin screw)
or sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate.
Actives are then added to the resulting mixture and mixed under
high shear to completely disperse the ingredients. The resulting
filled polymer melt is cooled and ground to produce a powdered
material with a particle size of less than 420 microns. The
encapsulated matrix is stored in air tight containers with low
humidity below 35 C.
Example 351
Encapsulation of Sodium Fluoride and
Sodiumtripolyphosphate--Polyvinyl Acetate Matrix
Composition:
TABLE-US-00151 [0450] Weight Ingredient percent Polyvinyl Acetate
57.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25%
Sodiumtripolyphosphate 25.00% Sodium Fluoride 3.00% Sucralose
10.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about
110 C in a high shear mixer such as extruder (single or twin screw)
or sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate.
Actives are then added to the resulting mixture and mixed under
high shear to completely disperse the ingredients. The resulting
filled polymer melt is cooled and ground to produce a powdered
material with a particle size of less than 420 microns. The
encapsulated matrix is stored in air tight containers with low
humidity below 35 C.
Example 352
Encapsulation of Calcium Peroxide and
Sodiumhexamataphosphate--Polyvinyl Acetate Matrix
Composition:
TABLE-US-00152 [0451] Weight Ingredient percent Polyvinyl Acetate
55.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% Calcium
Peroxide 7.00% Sodiumhexamataphosphate 23.00% Sucralose 10.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 80
C in a high shear mixer such as extruder (single or twin screw) or
sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate.
Actives are then added to the resulting mixture and mixed under
high shear to completely disperse the ingredients. The resulting
filled polymer melt is cooled and ground to produce a powdered
material with a particle size of less than 420 microns. The
encapsulated matrix is stored in air tight containers with low
humidity below 35 C.
Example 353
Encapsulation of Zinc Chloride and
Sodiumtripolyphosphate--Polyvinyl Acetate Matrix
Composition:
TABLE-US-00153 [0452] Weight Ingredient percent Polyvinyl Acetate
55.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% Zinc
Chloride 4.00% Sodiumtripolyphosphate 26.00% Aspartame 10.00% Total
100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about
110 C in a high shear mixer such as extruder (single or twin screw)
or sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate.
Actives are then added to the resulting mixture and mixed under
high shear to completely disperse the ingredients. The resulting
filled polymer melt is cooled and ground to produce a powdered
material with a particle size of less than 420 microns. The
encapsulated matrix is stored in air tight containers with low
humidity below 35 C.
Example 354
Encapsulation of Carbamide Peroxide and Sodiumtripolyphosphate in
Polyvinylacetate Encapsulation
Composition:
TABLE-US-00154 [0453] Weight Ingredient percent Polyvinyl Acetate
55.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25%
Sodiumtripolyphosphate 20.00% Carbamide Peroxide 10.00% Sucralose
10.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 80
C in a high shear mixer such as extruder (single or twin screw) or
sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate.
Actives are then added to the resulting mixture and mixed under
high shear to completely disperse the ingredients. The resulting
filled polymer melt is cooled and ground to produce a powdered
material with a particle size of less than 420 microns. The
encapsulated matrix is stored in air tight containers with low
humidity below 35 C.
Example 355
Encapsulation of Potassium Nitrate (KNO3) and
Sodiumtripolyphosphate--Polyvinyl Acetate Matrix
Composition:
TABLE-US-00155 [0454] Weight Ingredient percent Polyvinyl Acetate
55.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% Potassium
Nitrate 10.00% Sodiumtripolyphosphate 20.00% Sucralose 10.00% Total
100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about
110 C in a high shear mixer such as extruder (single or twin screw)
or sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate.
Actives are then added to the resulting mixture and mixed under
high shear to completely disperse the ingredients. The resulting
filled polymer melt is cooled and ground to produce a powdered
material with a particle size of less than 420 microns. The
encapsulated matrix is stored in air tight containers with low
humidity below 35 C.
Example 356
Encapsulation of Chlorhexidine, Sodiumtripolyphosphate and Sodium
Fluoride--Polyvinyl Acetate Matrix
Composition:
TABLE-US-00156 [0455] Weight Ingredient percent Polyvinyl Acetate
55.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25%
Chlorhexidine 4.00% Sodiumtripolyphosphate 23.00% Sodium Fluoride
3.00% Aspartame 10.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 80
C in a high shear mixer such as extruder (single or twin screw) or
sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate.
Actives are then added to the resulting mixture and mixed under
high shear to completely disperse the ingredients. The resulting
filled polymer melt is cooled and ground to produce a powdered
material with a particle size of less than 420 microns. The
encapsulated matrix is stored in air tight containers with low
humidity below 35 C.
Example 357
Encapsulation of Sodium Stearate, Sodiumtripolyphosphate and
Menthol--Polyvinyl Acetate Matrix
Composition:
TABLE-US-00157 [0456] Weight Ingredient percent Polyvinyl Acetate
55.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% Sodium
stearate 4.00% Sodiumtripolyphosphate 19.00% Menthol 7.00%
Sucralose 10.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about
110 C in a high shear mixer such as extruder (single or twin screw)
or sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate.
Actives are then added to the resulting mixture and mixed under
high shear to completely disperse the ingredients. The resulting
filled polymer melt is cooled and ground to produce a powdered
material with a particle size of less than 420 microns. The
encapsulated matrix is stored in air tight containers with low
humidity below 35 C.
Example 358
Encapsulation of Sodium Bicarbonate, Sodiumtripolyphosphate and
Sodium Stearate--Polyvinyl Acetate Matrix
Composition:
TABLE-US-00158 [0457] Weight Ingredient percent Polyvinyl Acetate
55.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% Sodium
stearate 4.00% Sodiumtripolyphosphate 19.00% Sodium bicarbonate
7.00% Sucralose 10.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about
110 C in a high shear mixer such as extruder (single or twin screw)
or sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate.
Actives are then added to the resulting mixture and mixed under
high shear to completely disperse the ingredients. The resulting
filled polymer melt is cooled and ground to produce a powdered
material with a particle size of less than 420 microns. The
encapsulated matrix is stored in air tight containers with low
humidity below 35 C.
Example 359
Encapsulation of Cetylpridinium Chloride (CPC), Sodium Fluoride and
Sodiumtripolyphosphate--Polyvinyl Acetate Matrix
Composition:
TABLE-US-00159 [0458] Weight Ingredient percent Polyvinyl Acetate
55.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25%
Cetylpridinium chloride 4.00% Sodiumtripolyphosphate 23.00% Sodium
Fluoride 3.00% Sucralose 10.00% Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 80
C in a high shear mixer such as extruder (single or twin screw) or
sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate.
Actives are then added to the resulting mixture and mixed under
high shear to completely disperse the ingredients. The resulting
filled polymer melt is cooled and ground to produce a powdered
material with a particle size of less than 420 microns. The
encapsulated matrix is stored in air tight containers with low
humidity below 35 C.
Example 360
Encapsulation of Calcium Casein Peptone-Calcium Phosphate CCP-CP
(Recaldent) and Sodiumtripolyphosphate--Polyvinyl Acetate
Matrix
Composition:
TABLE-US-00160 [0459] Weight Ingredient percent Polyvinyl Acetate
55.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% Recaldent
10.00% Sodiumtripolyphosphate 20.00% Sucralose 10.00% Total
100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 80
C in a high shear mixer such as extruder (single or twin screw) or
sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate.
Actives are then added to the resulting mixture and mixed under
high shear to completely disperse the ingredients. The resulting
filled polymer melt is cooled and ground to produce a powdered
material with a particle size of less than 420 microns. The
encapsulated matrix is stored in air tight containers with low
humidity below 35 C.
Example 361
Encapsulation of Sodium Ricinoleate and
Sodiumtripolyphosphate--Polyvinyl Acetate Matrix
Composition:
TABLE-US-00161 [0460] Weight Ingredient percent Polyvinyl Acetate
55.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% Sodium
Ricinoleate 4.00% Sodiumtripolyphosphate 26.00% Aspartame 10.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about
110 C in a high shear mixer such as extruder (single or twin screw)
or sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate.
Actives are then added to the resulting mixture and mixed under
high shear to completely disperse the ingredients. The resulting
filled polymer melt is cooled and ground to produce a powdered
material with a particle size of less than 420 microns. The
encapsulated matrix is stored in air tight containers with low
humidity below 35 C.
Example 362
Encapsulation of Sodium Hexametaphosphate (SHMP) and Sodium
Stearate--Polyvinyl Acetate Matrix
Composition:
TABLE-US-00162 [0461] Weight Ingredient percent Polyvinyl Acetate
55.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% Sodium
Hexametaphosphate 26.00% Sodium stearate 4.00% Sucralose 10.00%
Total 100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about
110 C in a high shear mixer such as extruder (single or twin screw)
or sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate.
Sodiumhexamataphosphate is then added to the resulting mixture and
mixed under high shear to completely disperse the ingredients. The
resulting filled polymer melt is cooled and ground to produce a
powdered material with a particle size of less than 420 microns.
The encapsulated matrix is stored in air tight containers with low
humidity below 35 C.
Example 363
Encapsulation of Urea and Sodiumtripolyphosphate--Polyvinyl Acetate
Matrix
Composition:
TABLE-US-00163 [0462] Weight Ingredient percent Polyvinyl Acetate
55.00% Hydrogenated Oil 3.75% Glycerol Monostearate 1.25% Urea
10.00% Sodiumtripolyphosphate 20.00% Sucralose 10.00% Total
100.00%
Procedure: Polyvinyl acetate is melted at a temperature of about 80
C in a high shear mixer such as extruder (single or twin screw) or
sigma or Banbury mixer. The hydrogenated oil and Glycerol
monostearate are then added to the molten polyvinyl acetate.
Actives are then added to the resulting mixture and mixed under
high shear to completely disperse the ingredients. The resulting
filled polymer melt is cooled and ground to produce a powdered
material with a particle size of less than 420 microns. The
encapsulated matrix is stored in air tight containers with low
humidity below 35 C.
Example 364
Chewing Gum Composition Containing Encapsulated
Sodiumtripolyphosphate and Sodium Stearate
TABLE-US-00164 [0463] Weight Ingredient percent Gum Base 39.00
Sorbitol QS Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin 0.20
Aspartame 0.30 AceK 0.15 Encapsulated Sodiumtripolyphosphate and
Sodium stearate 7.00 (from Example 350) Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 365
Chewing Gum Composition Containing Encapsulated Sodium Fluoride and
Sodiumtripolyphosphate
TABLE-US-00165 [0464] Weight Ingredient percent Gum Base 39.00
Sorbitol QS Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin 0.20
Aspartame 0.30 AceK 0.15 Encapsulated Sodium Fluoride and
Sodiumtripolyphosphate 5.00 (from Example 351) Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 366
Chewing Gum Composition Containing Encapsulated Calcium Peroxide
and Sodiumhexamataphosphate
TABLE-US-00166 [0465] Weight Ingredient percent Gum Base 39.00
Sorbitol QS Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin 0.20
Aspartame 0.30 AceK 0.15 Encapsulated Calcium peroxide and
Sodiumhexamataphosphate 5.00 (from Example 352) Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 367
Chewing Gum Composition Containing Encapsulated Zinc Chloride and
Sodiumtripolyphosphate
TABLE-US-00167 [0466] Weight Ingredient percent Gum Base 39.00
Sorbitol QS Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin 0.20
Aspartame 0.30 AceK 0.15 Encapsulated Zinc chloride and
Sodiumtripolyphosphate 5.00 (from Example 353) Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 368
Chewing Gum Composition Containing Encapsulated Carbamide Peroxide
and Sodiumtripolyphosphate
TABLE-US-00168 [0467] Weight Ingredient percent Gum Base 39.00
Sorbitol QS Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin 0.20
Aspartame 0.30 AceK 0.15 Encapsulated carbamide peroxide and
Sodiumtripolyphosphate 3.00 (from Example 354) Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 369
Chewing Gum Composition Containing Encapsulated Potassium Nitrate
and Sodiumtripolyphosphate
TABLE-US-00169 [0468] Weight Ingredient percent Gum Base 39.00
Sorbitol QS Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin 0.20
Aspartame 0.30 AceK 0.15 Encapsulated Potassium Nitrate and
Sodiumtripolyphosphate 6.00 (from Example 355) Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 370
Chewing Gum Composition Containing Encapsulated Chlorhexidine,
Sodiumtripolvphosphate and Sodium Fluoride
TABLE-US-00170 [0469] Weight Ingredient percent Gum Base 39.00
Sorbitol QS Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin 0.20
Aspartame 0.30 AceK 0.15 Encapsulated chlorehexidine,
Sodiumtripolyphosphate and 6.00 Sodium Fluoride (from Example 356)
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 371
Chewing Gum Composition Containing Encapsulated Sodium Stearate,
Menthol and Sodiumtripolyphosphate
TABLE-US-00171 [0470] Weight Ingredient percent Gum Base 39.00
Sorbitol QS Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin 0.20
Aspartame 0.30 AceK 0.15 Encapsulated sodium stearate, menthol and
6.00 Sodiumtripolyphosphate (from Example 357) Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 372
Chewing Gum Composition Containing Encapsulated Sodium Bicarbonate,
Sodiumtripolyphosphate and Sodium Stearate
TABLE-US-00172 [0471] Weight Ingredient percent Gum Base 39.00
Sorbitol QS Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin 0.20
Aspartame 0.30 AceK 0.15 Encapsulated Sodium bicarbonate,
Sodiumtripolyphosphate and 6.00 Sodium stearate (from Example 358)
Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 373
Chewing Gum Composition Containing Encapsulated Cetylprydinium
Chloride (CPC), Sodium Fluoride and Sodiumtripolyphosphate
TABLE-US-00173 [0472] Weight Ingredient percent Gum Base 39.00
Sorbitol QS Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin 0.20
Aspartame 0.30 AceK 0.15 Encapsulated CPC, Sodium Fluoride and 4.00
Sodiumtripolyphosphate (from Example 359) Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 374
Chewing Gum Composition Containing Encapsulated Recaldent and
Sodiumtripolyphosphate
TABLE-US-00174 [0473] Weight Ingredient percent Gum Base 39.00
Sorbitol QS Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin 0.20
Aspartame 0.30 AceK 0.15 Encapsulated Recaldent and
Sodiumtripolyphosphate 4.00 (from Example 360) Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 375
Chewing Gum Composition Containing Encapsulated Sodium Ricinoleate
and Sodiumtripolyphosphate
TABLE-US-00175 [0474] Weight Ingredient percent Gum Base 39.00
Sorbitol QS Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin 0.20
Aspartame 0.30 AceK 0.15 Encapsulated Sodium ricinoleate and
Sodiumtripolyphosphate 4.00 (from Example 361) Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 376
Chewing Gum Composition Containing Encapsulated Sodium
Hexametaphosphate and Sodium Stearate
TABLE-US-00176 [0475] Weight Ingredient percent Gum Base 39.00
Sorbitol QS Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin 0.20
Aspartame 0.30 AceK 0.15 Encapsulated Sodiumhexamataphosphate and
sodium stearate 5.00 (from Example 362) Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
Example 377
Chewing Gum Composition Containing Encapsulated Urea and
Sodiumtripolyphosphate
TABLE-US-00177 [0476] Weight Ingredient percent Gum Base 39.00
Sorbitol QS Mannitol 9.00 Flavor 3.67 Glycerin 1.50 Lecithin 0.20
Aspartame 0.30 AceK 0.15 Encapsulated Urea and
Sodiumtripolyphosphate 5.00 (from Example 363) Total 100.00
Procedure: Gum is prepared in the following manner: The gum base is
melted in a mixer. The remaining ingredients are added to the
molten gum base. The melted gum base with ingredients are mixed to
completely disperse the ingredients. The resulting chewing gum is
allowed to cool. The cooled chewing gum is sized and conditioned
for about a week and packaged.
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